Gazpacho
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144 rates
Preparation : 25 min
Cooking : 0 min
Total time : 3 h 25 Rest : 3 h
6 people
1 clove of garlic
2 tbsp balsamic vinegar
1 pinch salt
1 pinch pepper
100 ml olive oil
2 onion
1.5 kg tomatoes
1 green pepper
1 red pepper
1 tsp chilli pepper
1 cucumber
Associated products
Tips
Serve the gazpacho with pan-fried croutons. Cut and dice slices of stale bread. Heat a little olive oil in a frying pan, add the diced bread, and pan-fry until the croutons are golden and crunchy.
RECIPE STEPS
1
Blanch the tomatoes. To do this, immerse them for a few seconds in boiling water.
Then draw a cross over the tomato to facilitate peeling.
Quarter the peeled tomatoes and remove the seeds.
Set aside the two firmest tomatoes for garnish.
- 1.5 kg tomatoes
2
Peel, seed and slice the cucumber. Set a quarter aside for garnish. Seed and chop the peppers; set half aside for garnish. Halve the spring onions; set half aside for garnish.
- 2 onion
- 1 green pepper
- 1 red pepper
- 1 cucumber
3
Roughly chop the garlic.
- 1 clove of garlic
4
Place all the chopped vegetables (except those for the garnish) into the metal bowl.
Add the olive oil, and vinegar; season with salt and pepper, and run the program.
- 1 clove of garlic
- 2 tbsp balsamic vinegar
- 1 pinch salt
- 1 pinch pepper
- 100 ml olive oil
- 1.5 kg tomatoes
- 1 green pepper
- 1 red pepper
- 1 tsp chilli pepper
- 1 cucumber
Smoothie
01:00 / Auto /
5
Cover the gazpacho with clingfilm and refrigerate for 3 to 6 hours.
6
Finely dice the reserved vegetables and add a little salt.
7
Season to taste with the chilli powder, salt and pepper.
- 1 tsp chilli pepper
8
Serve the gazpacho in small bowls; drizzle with olive oil for decoration. Garnish with the diced vegetables.
- 100 ml olive oil
© Photos Sandra Mahut © 2014 Hachette Livre (Marabout)
