Foods and Wines

Yummy! GAZPACHO SOUP WITH BLACK OLIVE TAPENADE AND BASIL

GAZPACHO SOUP
WITH BLACK OLIVE TAPENADE AND BASIL

 

Serves 4 people

Ingredients

Gazpacho Soup

400 g. ripe juicy tomatoes

50 g. cucumber, peeled and seeds removed

45 g. green bell pepper

20 ml extra virgin olive oil

1 garlic clove

5 g. sweet paprika

5 g. bread

7 g. salt

10 ml sherry vinegar

400 ml water

 

Black Olive Tapenade

100 g. black olives

1/2 tablespoon fresh rosemary

1/2 tablespoon fresh thyme

1 tablespoon extra virgin olive oil

Garnish

Extra virgin olive oil

Basil

 

Method

  1. Make the gazpacho. Chop all the vegetables and bread roughly and put them in a deep container. Add paprika, salt, olive oil and vinegar. Let this mix rest overnight in the fridge.
  1. Blend very well and pass it through a fine sieve.
  1. Keep the soup refrigerated so it is very cold before serving.
  1. To make the olive tapenade, puree all ingredients in a blender until smooth
  1. To serve, pour the gazpacho into a soup bowl or a glass. Put a little of the olive tapenade on top of the soup and finish with a few drops of extra virgin olive oil and a fresh basil leaf.

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