Great gazpacho starts with epic tomatoes—because this preparation is raw, there’s no hiding a sub-standard specimen. Go for gold! Er—red? Have a look at the Live Replay of the recipe here
材料 For
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x 0.50
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150 g
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x 1
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3 tbsp
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x 0.50
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作り方
1
Peel the tomatoes (optional). Bring water to boil. Then, notch the tomatoes by forming a cross. Place the tomatoes in boiling water for 30 seconds to 1 minute. Drain them and run them under cold water. Peel the tomatoes and remove the stalk.
© ©La Cuisine de Géraldine
2
Prepare the gazpacho. Drain the chickpeas and roughly chop the cucumber, onion, garlic, and green chili or pepper.
3
In a blender, place the tomatoes, cucumber, chickpeas, onion, garlic cloves and mild green chili or pepper. Add the sherry vinegar, olive oil, the juice of half a lemon, a pinch of salt and pepper. Mix everything until you get a homogeneous consistency.
© ©La Cuisine de Géraldine
4
Serve the gazpacho. Serve the gazpacho cold in a deep plate or small verrines as an aperitif. You can garnish the gazpacho with finely chopped tomatoes, cucumber, and manchego cheese. I also added some olives and chickpeas.
© ©La Cuisine de Géraldine
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