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@_auwr: يكفي اني لاجرحته ولا اوجعته 😔.#

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Region: SA
Saturday 05 September 2026 19:43:00 GMT
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Comments

nnaa69nn
نيفف❣️ :
سعو😔
2026-09-05 20:13:36
2
zo8.t
R :
يا ماشاءالله
2026-09-05 20:02:35
1
nrr_y1
💙𝐍✨ :
هوا يبو احمد 😎.
2026-09-05 20:56:37
1
3mr_rrr
المطيري :
سعوووو 🫣🫵.
2026-09-05 20:49:33
1
az_oz65
AzoOz :
كرسيده
2026-09-05 20:23:28
0
ri1ld
*HMD* :
☝🏼☝🏼😎.
2026-09-05 20:23:43
2
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Seriously. Dont sleep on this Gazpacho. 🍅🍉🍓 Garden Gazpacho 4 to 6 large ripe summer tomatoes – preferably heirloom, cored and coarsely chopped 2 cups cubed watermelon (seeds removed) 1 ½ cups halved and cored strawberries 1 medium cucumber, peeled, seeded and diced 1/2 medium red onion, coarsely chopped 1 jalapeno, minced and seeded 1 red bell pepper, chopped 1 to 2 cloves garlic, smashed 1/3 cup fresh cilantro leaves (keep some aside for garnishing) 2 to 4 tablespoons sherry or red wine vinegar, or to taste (**See note below) Water, as needed to achieve desired consistency Salt and freshly ground black pepper Extra virgin olive oil, to garnish Combine all ingredients in a blender and blend until completely smooth and velvety. Add water if necessary to achieve desired thickness. Taste and adjust the seasoning with salt and pepper. Transfer to the refrigerator until thoroughly chilled and flavors have come together, at least several hours. Serve in shallow bowls, garnished with a sprinkling of cilantro and drizzled with extra virgin olive oil. Yield: About 2 1/2 quarts ** Note: The amount of vinegar needed will depend on the particular vinegar you choose to use as well as on your preference. Start with a small amount and you can easily add more to taste.  
Seriously. Dont sleep on this Gazpacho. 🍅🍉🍓 Garden Gazpacho 4 to 6 large ripe summer tomatoes – preferably heirloom, cored and coarsely chopped 2 cups cubed watermelon (seeds removed) 1 ½ cups halved and cored strawberries 1 medium cucumber, peeled, seeded and diced 1/2 medium red onion, coarsely chopped 1 jalapeno, minced and seeded 1 red bell pepper, chopped 1 to 2 cloves garlic, smashed 1/3 cup fresh cilantro leaves (keep some aside for garnishing) 2 to 4 tablespoons sherry or red wine vinegar, or to taste (**See note below) Water, as needed to achieve desired consistency Salt and freshly ground black pepper Extra virgin olive oil, to garnish Combine all ingredients in a blender and blend until completely smooth and velvety. Add water if necessary to achieve desired thickness. Taste and adjust the seasoning with salt and pepper. Transfer to the refrigerator until thoroughly chilled and flavors have come together, at least several hours. Serve in shallow bowls, garnished with a sprinkling of cilantro and drizzled with extra virgin olive oil. Yield: About 2 1/2 quarts ** Note: The amount of vinegar needed will depend on the particular vinegar you choose to use as well as on your preference. Start with a small amount and you can easily add more to taste.  

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