Gazpacho
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15 ratings
Preparation : 15 min
Cooking : 0 min
Total time : 3 h 15 Rest : 3 h
4 people
1.5 slice sandwich bread
3 tomatoes
0.75 cucumber
1 red pepper
1 spring onion
1 garlic clove
8 leaves fresh basil
70 ml olive oil
30 g balsamic vinegar
1 tsp of espelette pepper
1 pinch salt
1 pinch pepper
Associated products
RECIPE STEPS
1
Soak the bread in a little water for about 10 minutes.
- 1.5 slice sandwich bread
2
Boil the tomatoes briefly to make them easier to peel. Cut the tomatoes into quarters and squeeze them to remove the seeds and juice.
- 3 tomatoes
3
Peel the cucumber and halve the onion.
Remove the stalk, pith and seeds from the pepper.
- 0.75 cucumber
- 1 red pepper
- 1 spring onion
4
Roughly chop the vegetables into large pieces.
Peel and remove the green bitter centre of the garlic.
- 3 tomatoes
- 0.75 cucumber
- 1 red pepper
- 1 spring onion
- 1 garlic clove
5
Starting with the liquid, add all the ingredients into the Blender.
Season with salt and pepper then add the Espelette pepper.
- 3 tomatoes
- 8 leaves fresh basil
- 70 ml olive oil
- 30 g balsamic vinegar
- 1 tsp of espelette pepper
- 1 pinch salt
- 1 pinch pepper
- 1.5 slice sandwich bread
- 0.75 cucumber
- 1 red pepper
- 1 spring onion
- 1 garlic clove
6
Run the programme:
Soups.
7
If necessary, adjust the seasoning and then refrigerate for a minimum of 3 hours.
8
Serve the gazpacho chilled, accompanied by a drizzle of olive oil and garnished with small diced vegetables.
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