THE 501 - Breathtaking views from this 20th floor apartment. This is a
great starter home for first time home buyer or investor. Located in
Downtown prime location. It is well laid out 512 sq. ft. 1 Bedroom
apartment. Includes 1 parking. The 501 is a well-managed building with
impressive amenities including volleyball court, gym, pools, sauna,
party room, 2 guest suites and more. Just minutes to Yaletown Skytrain,
park, seawall, trendy restaurants and shops.
PH 3602-939 Homer Street Vancouver, BC
Open House Saturday, June 11
2pm to 4pm
2 Bedroom | 2 Bathroom | 2 Parking | 1 Storage Locker
Beautiful Roof Top Deck with 360 panoramic views
** Offered at $1,768,000 **
Click HERE for Property Details
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2605 1189 Melville Street, Vancouver BC
Open House Saturday, June 10
2pm to 4pm
1 Bedroom + solarium | 1 Parking | 1 Storage Locker
688sq. ft. with 9ft ceilings
** Offered at $848,000 **
Click HERE for Property Details
Click HERE for Cinematic Film
3826 GLENDALE STREET
VANCOUVER EAST | RENFREW HEIGHTS
5BED | 2BTH | 2244 Sq Ft Lot Size: 43.5 ft by 143.5 ft
** $2,688,000 **
3 PARKING SPOT
Click HERE for Cinematic Film
Click HERE for Property Details
3 large and very ripe tomatoes roughly cut into large chunks
About 3 inches of a mild green pepper roughly chopped
1 small clove of garlic cut into a few pieces
1/2 small onion roughly chopped
1.5 cups of
fresh watermelon roughly chopped with seeds removed -- the better
tasting your watermelon, the better tasting the gazpacho will be!
Salt to taste
1/4 cup extra virgin olive oil
2 teaspoons + of sherry vinegar can substitute red wine vinegar
Handful of fresh mint leaves
Preparation
Washing
and chop the tomatoes, pepper, and onion. Make sure you are using the
best quality fruits and vegetables possible-- gazpacho is a raw dish.
Blend the tomatoes, green pepper, onion, and garlic until completely pureed.
Strain the blended vegetable juice through a fine mesh strainer.
Everything should pass through except for a layer of seeds and skin. Discard this.
Add the vegetable juice back to the blender and add the watermelon. Blend again until completely pureed.
Add
salt to taste (go easy, you can always add more later), and a couple
splashes of vinegar and blend. Everyone has a different preference on
how much vinegar to add, so my advice is to start with a teaspoon or two
and adjust at the end.
Finally, slowly add in the extra virgin olive oil (better olive oil means better gazpacho) as the blender is running.
Taste
the gazpacho for salt and vinegar and adjust if necessary. Then, add
two to four ice cubes (depending on how thin you like your gazpacho).
Let them melt for a few minutes in the blender and then add a handful of
fresh mint and blend for the last time.
Taste
for salt and serve ice cold in glasses. If you insist on serving in a
bowl you can top with diced watermelon or diced red bell pepper.
ENJOY!
Have you ever thought of LIVING IN VANCOUVER? CLICKon video for a sneak peak preview!!!
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