Tomato and Pepper Gazpacho
Step 1: Ingredients
The day before, wash 4 very ripe tomatoes, half a cucumber (1 required for recipe) and 1 green pepper (2 required for recipe). Remove the seeds from the pepper.
Peel half a garlic clove and the onion.
Cut all these vegetables into cubes, and combine in a bowl.
Pick the leaves from the basil, crush them, and add to the vegetables.
Cut the bread into small pieces, and put them in a small bowl. Add the sherry vinegar, and stir until the bread has soaked it up. Add this to the bowl.
Add 2 tablespoons of olive oil and a little salt. Stir the mixture.
Cover the bowl with cling film, and refrigerate for 12 hours.
Step 2: Gazpacho
Pour the contents of the bowl into the blender. Turn it on and add 2 tablespoons of olive oil and the water, adjusting the quantity to produce a gazpacho that is not too thick.
Filter through a conical strainer. Season as needed with salt and freshly ground black pepper, and refrigerate for at least 2 hours.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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