26 August 2018

Sweet Gaspacho

Starters

Delicious cold soup, so very refreshing with sweet and slightly acid flavor.

Removing the vegetables skin and cooking a little bit the peppers and the onion, make the soup sweeter and digestible.

The touch of honey will also seduce kids (even if one of mine found that the gaspacho tasted exactly like pasta salad ??!!!)…

 

For 4 people

  • 6 ripe tomatoes
  • 1 red pepper, 1 orange and 1 yellow
  • 1 cucumber
  • 1 lime
  • 1 or 2 garlic cloves
  • 1 red onion
  • 1 tbsp of concentrated tomato
  • 2 tbsp of olive oil
  • 2 tbsp of cider vinegar
  • 3 tbsp of honey
  • A few cherry tomatoes
  • Black sesame
  • Salt, pepper

Place the red and orange peppers on the rack in hot oven for 15 to 20 minutes. (Set the yellow one aside). Then put them in a bowl, cover with cling film and let cool.

In the meantime, wash the tomatoes, de-stem them and make a x-shaped incision in the bottom. Dip them for 30 seconds in boiling water, then in ice-cold water.

Then remove easily the skin of peppers and tomatoes, and put the flesh in a blender.

Remove the skin of the cucumber too, (to avoid a bad color of the gaspacho), and put the pieces into the blender. In a saucepan, sauté the chopped onion in olive oil, and also add into the blender. Finally, add the lime juice, the concentrated tomato, the olive oil, the cider vinegar, the honey, salt, pepper and mix until the gaspacho has a creamy texture.

Set aside in the fridge for a few hours.

Before serving, cut a cereal bread into thin slices, brush them with olive oil and bake them in oven until golden brown.

Then pour the gaspacho back in the blender, add 4 or 5 ice cubes and mix.

Spread the cold soup into bowls, add a drizzle of olive oil, chopped yellow pepper, some cherry tomato quarters and a pinch of black sesame.

Enjoy it well chilled.

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