Serves: 4
Ingredients:
1 kg ripe tomatoes
1/4 red bell pepper
1/4 green bell pepper
2 day old rolls cut into cubes
1 clove of garlic
2 tbsp sherry vinegar
5 tbsp olive oil
Salt/pepper/tabasco
Procedure:
Remove the stem from the tomatoes and bell peppers. Cut tomatoes into quarters, bell peppers in half. Peel the garlic. In a blender blitz all ingredients to a puree. Pour into a bowl and refrigerate at least 2 hours. Taste for final seasoning and adjust before serving, for example, with seared prawns.
Restaurant: Adlon, Unter den Linden 77 (Hotel Adlon Kempinski), 10117 Berlin, Germany
Recipe Type: Authentic
Submitted By: Christian Müller, Executive Chef at the AdlonRecipe Type: Authentic
Recipe Author: Christian Müller, Executive Chef at the Adlon
Recipe Source: http://ebrochure.kempinski-hotels.com/KIBER2/de/oblige-spring-summer-2010/OBLIGE2010.pdf