Ratatouille gazpacho with full-flavoured olive oil

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Gaspacho ratatouille à l'huile d'olive goût intense
A PDO
Preparation
15 min
A PDO
Cooking time
2h30
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Regional cuisine Appetiser Starter Vegan Vegetarian Gluten-free Summer

Ingredients

A PDO
For 4 personnes
  • 5 Roma tomatoes
  • 1 lime
  • Half a courgette, peeled
  • Half a peeled aubergine
  • Half a red pepper
  • Half a yellow pepper
  • 1 white onion
  • 2 sprigs of fresh thyme
  • 4 tablespoons of full-flavoured olive oil
  • 8 cherry tomatoes
  • Basil
  • A few drops of Tabasco
  • 1 pinch of celery salt
  • 1 clove of garlic
  • Salt and pepper

Tip

Why not make the most of this opportunity to prepare more cherry tomatoes than you need for the recipe for gazpacho with ratatouille and extra-virgin olive oil, and store them in the fridge in a jar, covered with olive oil and a sprig of thyme? You can use them in other recipes!

Instructions

  • Place the washed cherry tomatoes on a baking tray. Sprinkle with a little salt, pepper, finely chopped garlic and a tablespoon of olive oil. Bake at 120°C for 2 hours 30 minutes.
  • Wash and dice the peppers, onion, tomatoes, aubergine and courgette into small cubes. Place them in a saucepan with 1 tablespoon of olive oil, the thyme leaves and 10cl of water. Bring to the boil over a medium heat and cook for about 15 minutes, stirring frequently. The water should have evaporated and the vegetables should be just beginning to brown. Leave to cool.
  • In a blender, blend the vegetables, lime juice, Tabasco, celery salt and 2 tablespoons of olive oil. Strain through a fine sieve.
  • Place some ice cubes in glasses, add the puréed ratatouille, followed by a slice of lime and two candied cherry tomatoes. The ratatouille gazpacho is ready!

Tip

Why not make the most of this opportunity to prepare more cherry tomatoes than you need for the recipe for gazpacho with ratatouille and extra-virgin olive oil, and store them in the fridge in a jar, covered with olive oil and a sprig of thyme? You can use them in other recipes!
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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