Vegetable gazpacho
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17 rates
Preparation : 25 min
Cooking : 0 min
Total time : 3 h 25 Rest : 3 h
10 people
1.7 kg tomato
450 g cucumbers
1 red pepper
1 green pepper
3 spring onions
1 garlic clove
150 ml olive oil
6 tbsp vinegar
150 g sandwich bread
0.5 tsp of espelette pepper
1 pinch salt
1 pinch pepper
Associated products
Tips
Serve with grilled croutons: dice the stale bread and brown it in a little olive oil, until golden and crisp.
RECIPE STEPS
1
Blanch the tomatoes, quarter them and remove their seeds.
Set two of the firmest tomatoes aside for garnish.
- 1.7 kg tomato
2
Peel, seed and slice the cucumber.
Set a quarter aside for garnish.
- 450 g cucumbers
3
Seed the peppers. Roughly chop them and put half aside for garnish. Halve the spring onions and put half aside for garnish.
Roughly chop the garlic.
- 3 spring onions
- 1 red pepper
- 1 green pepper
- 1 garlic clove
4
Coarsely crumble the bread crumbs into the sherry vinegar.
Leave the bread to soak.
- 6 tbsp vinegar
- 150 g sandwich bread
5
Put all of the ingredients (except the garnishes) into the metal bowl.
Run the program.
- 450 g cucumbers
- 3 spring onions
- 150 ml olive oil
- 0.5 tsp of espelette pepper
- 1 pinch salt
- 1 pinch pepper
- 1.7 kg tomato
- 1 red pepper
- 1 green pepper
- 1 garlic clove
- 6 tbsp vinegar
- 150 g sandwich bread
Smoothie
01:00 / Auto /
6
Rerun the program.
Smoothie
01:00 / Auto /
7
Cover the gazpacho with clingfilm and refrigerate for 3 hours.
8
Finely dice the garnish vegetables and sprinkle with salt.
9
Check the seasoning just before serving and, if needed, add salt and pepper to taste. Add a drizzle of olive oil.
Garnish each bowl of gazpacho with the finely diced vegetables.
© Photos Sandra Mahut © 2014 Hachette Livre (Marabout)
