Recipe: Tomato gazpacho
Tomato gazpacho recipe, I couldn’t resist yesterday at the market in front of the tomatoes from my producer, tomatoes that have grown in our region. With these very hot days, nothing like a tomato gazpacho, an easy recipe without cooking and ready in a few minutes. Cold tomato soup, for lunch a midday in full sun with a little cucumber, I added a little white cheese. Tomato gaspacho a pure product of Spain of course you should use sherry vinegar to stay in the tradition.
Recipe ingredients
- Recipe for 4 people:
- 500 g ripe tomatoes
- 1 red pepper
- ½ potato
- 1 hazelnut of harissa
- 1 large nut of tomato paste
- 4 tablespoons of sherry vinegar
- 100 g of feta
- 2 tablespoons of olive oil
- 1 pinch of Espelette pepper
- Salt and pepper
Instructions
- Rinse the vegetables with plenty of water.
- Roughly chop the red pepper, then mix it.
- Roughly chop the tomatoes, then mix them.
- Crumble the feta
- Roughly chop the baked potato, then mix there.
- Add oil and vinegar
- Salt and pepper
- Taste and correct the necessary gazpacho.
- Place in the refrigerator for at least two hours.
Preparation time: 10 minutes
Cooking time: 0 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Tomato gazpacho
My favorite wine for this Rioja recipe: Tempranillo grape
Temperature between 15 ° and 16 °
Mix the peppers
Mix the tomatoes
Espelette Point
Verrine
Plate
