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Gazpacho

Gazpacho Cook Expert

Preparation : 25 min Resting : 3 hr
Cooking : - Equipment :
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for Serves 6 :
1.5 kg tomatoes
1 cucumber (300g)
½ red pepper (100g)
½ green pepper (100g)
2 spring onions
1 garlic clove, peeled and germ removed
100 ml olive oil
2 tbsp balsamic vinegar
stale bread, cubed
Chilli powder
salt, pepper
1Blanch, peel and seed the tomatoes, removing the stalks. Quarter the tomatoes. Set two of the firmest tomatoes aside for garnish. Peel, seed and slice the cucumber; set a quarter aside for garnish. Seed the red and green peppers. Put half of each one aside for the garnish; chop the remainder. Peel and halve the onions; put half aside for the garnish. Roughly chop the garlic.
2Place all the chopped vegetables (except those for the garnish) in the metal bowl. Add the olive oil, and vinegar; season with salt and pepper, and run the SMOOTHIE programme. Cover the gazpacho with clingfilm and refrigerate for 3 to 6 hours.
3Finely dice the garnish vegetables: tomatoes, onion, red and green pepper and cucumber; add a little salt.
4Put the olive oil and bread cubes into a pan over medium heat, sauté until the croutons are golden and crispy.
5Verify the seasoning and add the chilli powder to taste. Serve the gazpacho in small bowls; drizzle with olive oil for decoration. Garnish each serving with diced cucumber, peppers, tomatoes, onion and croutons.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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