The Gazpacho is a chilled soup originating from Andalusia, Spain; a specialty that is a cross between a salad and a soup based on tomatoes and seasonings. The Gazpacho is a classic of the season: refreshing, full of ripe and flavors, just the right thing for a hot summer’s day! Enjoy!
For about 6 to 8 servings (depending on portion size), you will need,
4 tomatoes, peeled and chopped
1 dry (French) bread loaf
1 green and 1 red pepper bell (cored, seeded, & chopped)
1 cucumber (peeled, halved, & seeded)
1 red onion
3 tbsp of chopped Parsley
½ cup of tomato concentrate (brand I used is Pomi)
2 cloves of garlic (chopped) + 3 tsp of lemon juice
¼ cup of olive oil
¼ cup of white wine vinegar + Apple cider vinegar
Freshly ground black pepper
2 tsp of salt from Guérande
À la coupe:
1 box of Philadelphia Light ream cheese
25 cl of light cream
5 halves of baby tomatoes for every champagne glass
Cookware and Cutlery:
Food processor (compulsory)
Big hollow recipient to store in the Gazpacho
Glasses of champagne for presentation
1- Put the dry bread in cold water for about 20 minutes, and before adding it in the food processor wring out the water.
2- Prepare the vegetables as told in the ingredients list.
3- Put each vegetable separately in the food processor in the following order: Tomatoes, Tomato purée + 1/2 bread loaf, pepper bells, and cucumber.
4- After each vegetable is processed, combine them in a large bowl with the tomato concentrate.
5- Add the ingredients for the seasoning, the chopped red onions, the garlic along with the lemon juice, the olive oil, the vinegar, the parsley, ground black pepper and salt from Guérande. Mix well.
6- Refrigerate overnight. (The longer the Gazpacho sits, the more the flavors develop)
1- Mix the cream cheese box with the cream to obtain a creamy cream cheese.
2- Fill in the bottom at one inch.
3- Cut the baby tomatoes in half and put 5 halves all around the glass circumference.
4- Fill in with cheese again to cover the baby tomatoes from the top.
5- Pour in the Gazpacho slowly. Sprinkle the top with chopped Parsley.