Gaspacho with red pepper

This gaspacho is very fresh and satiating because it has a lot of veggies. You need to wait a bit (24h in the refrigerator) but waiting has quite an effect on the final result! I really recommend it to you even more because this recipe is inspired by a recipe of the great and famous French Chef Alain Ducasse! Your turn to play :-)

In two words:

“They will be driven to nothing, like water passing through”.

To Start...

difficulty easy
preparation- 10’ (for preparing the veggies) + 24h (resting in the frige) + 15’ (to cool)
cooking - 13′
serves - 2  


Ingredients

  • 3 ripe tomatoes (~430gr)
  • 2/3 of a big cucumber
  • 1 sweet red pepper of medium size
  • ¼ of onion medium size (if you choose red onion the flavor will be more powerful)
  • 1 clove of garlic of medium size
  • ¼ of a bunch of basil
  • 2 + ½ tablespoons of olive oil
  • 7-8 drops of tabasco sauce
  • 2 big pinches of fleur de sel or coarse salt
  • 10 turn mills of Kampot black pepper
  • 2 slices of soft sandwich bread
  • 25ml of Xérès vinaigar (or any other red wine vinaigar)

For decorating

  • 20gr of chorizo sausage diced in small cubes (optional)
  • 1 slice of grilled soft sandwich bread diced in small cubes
  • a few basil leaves

Steps

  • Wash and remove the seeds from the red pepper
  • Slice it in two and place it in a pan going to the oven with the skin up
  • Grill the pepper for 13’ in the grill position
  • Once grilled, get the pepper out of the oven and let it cool a little bit
  • Boil enough water in a casserole to fully cover the tomatoes
  • Add the tomatoes in the boiling water for 1-2 minutes (this will help you to peel their skin off)
  • With a sharp knife peel the skin off the pepper and the tomatoes
  • Peel the cucumber and slice it in small dices
  • Add it in a large bowl
  • Peel and chisel finely the onion and add it in the bowl
  • Peel and finely slice the garlic in very small dices and add it to the bowl
  • Slice the pepper in small dices and add it in the bowl
  • Wash and finely chisel the basil and add it to the bowl
  • Slice tomatoes in 8 parts and add them into the bowl
  • Add the olive oil
  • Salt, and pepper and add the tabasco sauce
  • Toss everything together, put a lid on or some foil
  • Store the mix in the refrigerator for 24h max
  • The next day, mix all the veggies together along with their juice
  • The next day, mix all the veggies together along with their juice
  • Add the bread into the veggies mixture and mix again
  • Pass the mix through a sieve
  • Put the soup into the refrigerator for 10’ (not more because after that the vinegar becomes very strong in taste)
  • Dice chorizo in small cubes and throw them into a heating pan until it becomes crunchy (if you are using the option with the chorizo sausage, if not the dish is 100% vegan)
  • Grill one slice of soft sandwich bread and slice it in small dices
  • Serve the soup in a soup plate or a bowl
  • Sprinkle on the top some crunchy chorizo (optional) and some grilled bread
  • Add a bit of basil leaves and some drops of olive oil
  • To taste extra-fresh!
  • Enjoy!

Inspiration

Recipe by the French Chef Alain Ducasse on L’Académie du Goût

o-o C'est si bon ! o-o

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