- FOR THE GAZPACHO
- 1 kg tomatoes
- 200 ml olive oil
- 50 g cucumber
- 50 g red peppers
- 15 g onions
- 4 g garlic
- 200 ml water
- Salt, freshly ground black pepper and Tabasco
- 100 g tomato concasse
- 100 g red peppers
- 100 g green peppers
- 100 g yellow peppers
- 100 g cucumber
- 10 g tarragon, finely chopped
- 10 g spring onions, washed and finely chopped
To make the gazpacho, trim and wash the tomatoes, cucumber and red peppers, and cut into small pieces.
Place in a blender.
Add the peeled onions and garlic.
Add the olive oil, salt, pepper and Tabasco.
Process at a high speed for 2-3 minutes.
Rub the gazpacho through a fine sieve into a bowl and set aside in the fridge.
To make the garnish, trim and wash the peppers, peel them and remove the seeds.
Dice them and mix with the gazpacho.
Peel the cucumber, quarter it lengthwise and remove the seeds.
Dice and add to the gazpacho along with the tomatoes.
Season to taste.
Serve in deep bowls, garnished with tarragon.
Gazpacho is a soup made from raw vegetables and served chilled. It is particularly popular as a refreshing summer dish. Serve it with toasted slices of baguette and olive tapenade or wild garlic pesto.