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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.


Recipe for 4 persons


500 Ml
Tomato juice
1 Clove(s)
Chopped garlic
1 Unit(s)
10 Leaf(ves)
35 Ml
Xérès vinegar
1 Tbsp
1 Pinch(es)
Espelette pepper
2 Unit(s)
1 Unit(s)
Red pepper
1 Unit(s)
4 Tsp
Crème fraiche
5 Sprig(s)


125 Ml
Olive oil
1 Tbsp
Pine nuts
1 Bunch(es)
Basil leaves
  • Salt and pepper
  • Olive oil

Preparation time: 30.00 min

  • Preparation

    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).

  • Gazpacho

    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.

  • Plating

    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!

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