Colorful, delicious and fool-proof, gazpachos (you might be surprised at how many different varieties there can be!) are a refreshing crowd pleaser in warm weather – in France and beyond. Our July/August 22 issue features a rainbow of different kinds created for MFCH Magazine by cook and food stylist extraordinaire, Eve Cardi. The ideal appetizer for an alfresco dinner party!
600 g (around 6) ripe red tomatoes
2 small red peppers
1 cucumber
2 scallions
1 garlic clove
Generous ½ cup (15 cl) olive oil + extra 4 tbsp for serving
2 tbsp red wine vinegar
1 small glass water
2 drops Tabasco
Salt and pepper to taste
8 slices toasted bread, rubbed with fresh garlic
Instructions
Peel and deseed the tomatoes and peppers, saving one of the tomatoes and half a bell pepper to decorate.
Peel the cucumber, saving a 2 ½ inch (6 cm) portion for the end. Remove the roots from the scallions, and set aside for the end. Peel and degerm the garlic clove.
Put all the ingredients in a bowl along with the olive oil, red wine vinegar and Tabasco. Blend together using a hand blender. The consistency should be a little thicker than tomato juice — add a little water if necessary. Adjust the seasoning by adding salt and pepper to taste.
Chill for 1 hour.
In the meantime, dice the tomatoes, pepper half, the rest of the cucumber and scallion. Take the gazpacho out of the refrigerator and pour it into soup plates. Scatter some of the vegetables on each portion and serve with the garlic bread.
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