Gazpacho

Gazpacho

By
From
The Beef Club
Serves
4
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
4 large very ripe tomatoes
1/2 cucumber
1 red onion
2 garlic cloves
1/2 red pepper
4 drops tabasco sauce
1 slice stale bread
1 tablespoon balsamic vinegar
1 tablespoon sherry vinegar
1/2 bunch basil
6 tablespoons olive oil
1 tablespoon tomato puree
sea salt
freshly ground black pepper
12 ice cubes
12 salted anchovies, rinsed
1 Focaccia
or 1 fine baguette, well toasted and drizzled with olive oil

Method

  1. The day before you want to serve this, immerse the tomatoes in boiling water for 1 minute, then peel and deseed them. Peel the cucumber, onion and garlic, and core and deseed the pepper. Cut all the vegetables into large cubes, but also cut some small cubes to garnish. Reserve the small cubes.
  2. Place the large cubes of vegetables in a mixing bowl and add the Tabasco, stale bread, balsamic vinegar, sherry vinegar, basil (but retain some of the leaves for a garnish), 4 tablespoons of the olive oil and the tomato purée. Season, cover and put in the fridge until needed the next day.
  3. Stir the gazpacho and adjust the seasoning if necessary. Keep chilled. Serve the chilled gazpacho with the ice cubes, the small vegetable cubes, a few basil leaves, a little olive oil and the foccacia cut into rectangles and garnished with anchovies, if liked.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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