Gazpacho Le Grand
Prep time : 15 minutes
Cook time : 10 minutes
Chilling : 1 hour
Servings : 4
INGREDIENTS
- 6 large ripe tomatoes (about 900g), quartered
- 3 red bell peppers, seeded and sliced
- 1 medium cucumber, peeled and diced
- 1 small red onion, roughly chopped
- 2 garlic cloves, peeled
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper, to taste
- 250ml of cold water
- 100g of live pesto sun-dried tomatoes
- Fresh thyme for garnish (optional)
Discover our tomato and red pepper gazpacho topped with our delicious sun-dried tomato pesto. A perfect recipe for summer!
INSTRUCTIONS
- Preheat oven to 220 °C (425 °F). Place the sliced red peppers on a baking sheet, drizzle with a little olive oil, and roast for 10 minutes, or until tender and lightly caramelized. Let cool slightly.
- In a blender container, add the tomatoes, cucumber, red onion, and garlic. Add the roasted peppers.
- Add the olive oil, vinegar, salt, pepper, and cold water. Blend until smooth. Adjust seasoning if needed and add a bit more water for a thinner gazpacho.
- Pour the gazpacho into a large container, cover, and refrigerate for at least 1 hour to allow flavors to develop.
- Divide the gazpacho into bowls. Drizzle generously with live pesto sun-dried tomatoes. Garnish with fresh thyme, if desired.
