Tomato gazpacho
Ingredients
For
4
personnes
- 500 g of very ripe tomatoes
- 1 red pepper
- 2 cloves of garlic
- 5 cl of balsamic vinegar
- 10 cl of olive oil (subtle, intense or traditional)
- Bread crumb
- Espelette chilli
- Salt, pepper
Tip
Use a mild-flavoured olive oil for a delicate gazpacho, a full-flavoured olive oil for a vegetable gazpacho, or a traditional-style olive oil for a gazpacho with hints of truffle or black olives.
Instructions
- Wash, peel and remove the seeds from the tomatoes. Peel the garlic.
- Wash the pepper, then remove the seeds and the white pith from inside.
- Put all the ingredients into a blender and blend until smooth.
Tip
Use a mild-flavoured olive oil for a delicate gazpacho, a full-flavoured olive oil for a vegetable gazpacho, or a traditional-style olive oil for a gazpacho with hints of truffle or black olives.
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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