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Tomato gazpacho, pine nuts and basil oil |

Soups & Broths, Vegetables and Fruits

A cold and refreshing soup, garnished with red peppers, basil oil and pine nuts.

Note

You can make a very similar gazpacho by replacing the tomato juice with a cucumber and the pepper cubes with an avocado (cut into cubes as well).

Make sure to taste and season accordingly, very important in cold preparations!

Ingredients

Recipe for 4 servings

Gazpacho

250 Ml

Tomato juice

1 Clove(s)

Chopped garlic

100 Gr

Cucumber

5 Leaf(ves)

Mint

15 Ml

Xérès vinegar

1 Tbsp

Tamarin

1 Pinch(es)

Espelette pepper

100 Gr

Tomato

100 Gr

Red pepper

100 Gr

Onion

4 Tsp

Crème fraiche

5 Sprig(s)

Chives

Garnish

100 Ml

Olive oil

1 Tbsp

Pine nuts

2 Sprig(s)

Basil leaves

Preparation time: 30 min

Preparation

Peel the cucumber, remove the seeds and cut into small cubes.

Cut the tomatoes into small cubes.

Cut the red pepper into small cubes (brunoise) Set aside as a garnish for the soup.

Peel and slice the onion. Finely mince the garlic. Season the crème fraiche with salt and pepper and add a bit of finely sliced chives (keep some for a final garnish).
Gazpacho

Once all of your ingredients are ready, add them to a blender and blend for 4-5 minutes. If it strikes you as too thick, add a little water.

Season to taste and then keep in the fridge or on ice.
Basil oil

In a sauce pot, heat your olive oil to a temperature of 35/40°C. Remove from the heat and pour the oil into a blender, add the basil and pine nuts. Blend for 5 minutes and then pass the oil through a fine mesh sieve. Let it cool entirely before serving.
Plating

In a nice bowl, cup or glass, pour the gazpacho first, then garnish with your red pepper cubes, a small quenelle of crème fraiche and garnish with fresh chives.