Tomato gazpacho, pine nuts and basil oil.
Appetizers, Vegetables and Fruits, Soups & Broths
A cold and refreshing soup, garnished with red peppers, basil oil and pine nuts.
IngredientsRecipe for 4 persons
- Salt and pepper
- Olive oil
Preparation time: 30 min
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).
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.
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.
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!