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Gazpacho Cook Expert

Preparation : 25 min Resting : 3 hr
Cooking : - Equipment :
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Serves 6 :
1.5 kg tomatoes
1 cucumber (300g)
½ red pepper (100g)
½ green pepper (100g)
2 spring onions
1 garlic clove, peeled
100 ml olive oil
2 tbsp balsamic vinegar
Chilli powder
salt, pepper
1Blanch 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 peppers. Chop them and put half aside for
garnish. Halve the spring onions; put half aside for garnish. Roughly chop the
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.
4Rectify 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
Chef’s tip

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.


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