Gazpacho
In season, this gazpacho is perfect with beautiful, ripe fresh tomatoes. The rest of the year, canned tomatoes work perfectly too!
A simple, fresh, and flavorful cold soup, perfect for hot days, light lunches, or as a tasty appetizer.
Quantity: about 4 servings
Storage: 2 to 3 days in the fridge
Resting time: 30 to 60 minutes, or overnight
Seasonings used
Guacamole Seasoning
Tomato Basil Seasoning
Méchant Piquant Seasoning, optional
Ingredients
1 can of tomatoes, about 796 ml, or about 800 g of ripe fresh tomatoes
1 to 2 tsp Guacamole Seasoning
1 to 2 tsp Tomato Basil Seasoning
1 tsp Méchant Piquant Seasoning, optional
1/4 cup olive oil
1/4 cup balsamic vinegar or wine vinegar
1/4 cup water
Preparation
In a blender, add the tomatoes, Guacamole Seasoning, Tomato Basil Seasoning, Méchant Piquant Seasoning, olive oil, vinegar, and water. Blend until smooth.
Taste and adjust the seasoning as needed, depending on the intensity you are looking for.
Pour the gazpacho into an airtight container and let it rest in the fridge for 30 to 60 minutes, or overnight, to allow the flavors to develop.
Serve very cold, as is, or with a drizzle of olive oil, croutons, fresh herbs, or a few finely diced vegetables.
Thank you Eric for your recipe!
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