Gazpacho with olive oil, traditional style
Ingredients
For
4
personnes
- 1 kg of tomatoes
- 1 red pepper
- 1/2 cucumber
- 3 small spring onions
- 1/2 clove of garlic
- 1 slice of white bread
- 1 tablespoon of good-quality balsamic vinegar or sherry
- 4 tablespoons of traditional-style olive oil (e.g. PDO Vallée des Baux de Provence – matured olives)
- 3/4 teaspoon of salt
- Pepper and Espelette chilli
- Cold water
Tip
If I can’t find any lovely, fragrant tomatoes, I use 800g of chopped tomato pulp in the gazpacho.
Instructions
Peel and deseed the vegetables.
- Blend them until smooth with the rest of the ingredients. Add a little water if necessary.
- Leave to chill for at least 1 hour before serving (the night before is even better).
Tip
If I can’t find any lovely, fragrant tomatoes, I use 800g of chopped tomato pulp in the gazpacho.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
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