Tomato and pepper gazpacho

Tomato and pepper gazpacho

By
From
Nature
Serves
4
Prep
15 mins
Photographer
Françoise Nicol

AD— There’s no need to peel the gazpacho vegetables. Without its garnish, it’s perfect for a cold cocktail or as a snack between meals.

PN— Whether you serve this gazpacho as a drink or a starter, it provides you with a stack of vitamins, antioxidants and fibre. With the added bonus of the good fatty acids of a little olive oil. So, eat as much as you like!

The day before

Ingredients

Quantity Ingredient
6 very ripe tomatoes
1 cucumber
2 green pepper
1 garlic clove
1 silverskin onion
a very small bunch basil
50g stale wholemeal bread
5 tablespoons sherry vinegar
4 tablespoons olive oil
a little salt

Method

  1. Wash 4 very ripe tomatoes (6 required in total for recipe), half a cucumber (1 required for recipe) and 1 green pepper (2 required for recipe). Remove the seeds from the pepper.
  2. Peel half a garlic clove and 1 silverskin onion.
  3. Cut all these vegetables into cubes and combine in a bowl.
  4. Pick the leaves from a very small bunch of basil, crush them and add to the vegetables.
  5. Cut 50 g of stale wholemeal bread into small pieces and put them in a small bowl. Add 5 tablespoons of sherry vinegar and stir until the bread has soaked it up. Add this to the bowl.
  6. Add 2 tablespoons of olive oil (4 tablespoons required in total) and a little salt. Stir the mixture.
  7. Cover the bowl with cling film and refrigerate for 12 hours.

On the day

Ingredients

Quantity Ingredient
500ml water
freshly ground black pepper

Method

  1. Pour the contents of the bowl into the blender. Turn it on and add 2 tablespoons of olive oil and 500 ml of water (or more), adjusting the quantity to produce a gazpacho that is not too thick.
  2. Filter through a conical strainer. Correct the seasoning with salt and freshly ground black pepper and refrigerate for at least 2 hours.
  3. Blanch and deseed 2 tomatoes, chop the flesh into small dice. Peel the remaining half a cucumber and 1 green pepper and dice similarly.
  4. Arrange this garnish in the soup plates or a tureen. Pour the gazpacho on top and serve nice and cold.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again