This gaspacho is very fresh and satiating because it has a lot of veggies. You need to wait a bit (24h in the refrigerator) but waiting has quite an effect on the final result! I really recommend it to you even more because this recipe is inspired by a recipe of the great and famous French Chef Alain Ducasse! Your turn to play :-)
In two words:“They will be driven to nothing, like water passing through”.
To Start...
difficulty – easy
preparation- 10’ (for preparing the veggies) + 24h (resting in the frige) + 15’ (to cool)
cooking - 13′
serves - 2
To Sum-up...
Ingredients
- 3 ripe tomatoes (~430gr)
- 2/3 of a big cucumber
- 1 sweet red pepper of medium size
- ¼ of onion medium size (if you choose red onion the flavor will be more powerful)
- 1 medium size clove of garlic
- ¼ of a bunch of basil
- 2 + ½ tablespoons of olive oil
- 7-8 drops of tabasco sauce
- 2 big pinches of fleur de sel or coarse salt
- 10 turn mills of Kampot black pepper
- 2 slices of soft sandwich bread
- 25ml of Xérès vinaigar (or any other red wine vinaigar)
For decorating
- 20gr of chorizo sausage diced in small cubes (optional)
- 1 slice of grilled soft sandwich bread diced in small cubes
- a few basil leaves
Steps
- Wash and remove the seeds from the red pepper
- Slice it in two and place it in a pan going to the oven with the skin up
- Grill the pepper for 13’ in the grill position
- Once grilled, get the pepper out of the oven and let it cool a little bit
- Boil enough water in a casserole to fully cover the tomatoes
- Add the tomatoes in the boiling water for 1-2 minutes (this will help you to peel their skin off)
- With a sharp knife peel the skin off the pepper and the tomatoes
- Peel the cucumber and slice it in small dices
- Add it in a large bowl
- Peel and chisel finely the onion and add it in the bowl
- Peel and finely slice the garlic in very small dices and add it to the bowl
- Slice the pepper in small dices and add it in the bowl
- Wash and finely chisel the basil and add it to the bowl
- Slice tomatoes in 8 parts and add them into the bowl
- Add the olive oil
- Salt, and pepper and add the tabasco sauce
- Toss everything together, put a lid on or some foil
- Store the mix in the refrigerator for 24h max
- The next day, mix all the veggies together along with their juice
- The next day, mix all the veggies together along with their juice
- Add the bread into the veggies mixture and mix again
- Pass the mix through a sieve
- Put the soup into the refrigerator for 10’ (not more because after that the vinegar becomes very strong in taste)
- Dice chorizo in small cubes and throw them into a heating pan until it becomes crunchy (if you are using the option with the chorizo sausage, if not the dish is 100% vegan)
- Grill one slice of soft sandwich bread and slice it in small dices
- Serve the soup in a soup plate or a bowl
- Sprinkle on the top some crunchy chorizo (optional) and some grilled bread
- Add a bit of basil leaves and some drops of olive oil
- To taste extra-fresh!
- Enjoy :-)
Inspiration
Recipe by the French Chef Alain Ducasse on L’Académie du Goût
o-o C'est si bon ! o-o
