PREP
- PREP: 15 Minutes
- COOK: 1 Minute
- TOTAL: 15 Minutes
- SERVINGS: 4-6
INGREDIENTS
GAZPACHO
- 6 Ripe Summer Tomatoes
- 1 Red Pepper
- 1 Cucumber
- 1 Spring Onion
- 2 Garlic Cloves
- 6 Strawberries
- 2 Tablespoons Olive Oil
- 2 Tablespoons Jerez Vinegar (Sherry Vinegar)
- 1 ½ Cup Raw Cream or Heavy Cream
- Salt
- Pepper
- 4 Small Pinches of Espelette Pepper
Summertime Gazpacho
INSTRUCTIONS
TO MAKE
Take stems off each tomato. With a knife, draw a cross on the bottom of each tomato.
Boil a big saucepan of water. Blanch the tomatoes for 30 seconds to a minute and cool them in a large bowl of ice water. Peel the tomatoes.
Peel the cucumber, extract the seeds with a spoon.
For the pepper, also extract the seeds.
Peel the garlic cloves, cut in halves, and remove the green gem with the tip of your knife.
Peel the onion. Dice all these ingredients and blend them with the olive oil and the vinegar. Add the strawberries. Salt and pepper to your taste.
In a very cold salad bowl, whisk the cream by hand until it comes to a soft whipped cream texture.
Serve the gazpacho in individual bowls and add a generous tablespoon of cream. Add a small pinch of Espelette pepper on top of the cream.
.jpg)
Comments