Pipirrana recipe
This Pipirrana recipe by José Pizarro is somewhere between a gazpacho and a salad. It is so wonderfully fresh, perfect for summer, it can be eaten on toast or a
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Whisk
- Measuring spoon
Ingredients
- 6 eggs, at room temperature
- 500g ripe tomatoes
- 2-3 green chillies, deseeded
- 2 red peppers, deseeded
- 1 large cucumber, peeled and deseeded
- 4 spring onions, trimmed
- a handful of garlic or chive flowers (optional) or 1 tbsp chopped chives
- 2 tbsp sherry vinegar
- ½ tsp caster sugar
- 3 tbsp extra-virgin olive oil
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