Pipirrana Recipe
A hybrid dish that takes the best of gazpacho and salad, pipirrana is a fantastic dish to cook during the summer. Eat it on toast on its own or serve alongside fish.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
- Toaster
Ingredients
- 6 free-range eggs
- 500g of ripe tomatoes
- 2 green chillies, deseeded, or 3 if you like more heat
- 2 red peppers, deseeded
- 4 spring onions, trimmed
- 1 large cucumber, peeled and deseeded
- 1 handful of garlic flowers, or chive flowers (optional)
- 2 tbsp of sherry vinegar
- 1/2 tsp caster sugar
- 50ml of extra virgin olive oil
- sea salt
- freshly ground black pepper
- crusty bread
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