To the classic gazpacho, brand chef Tiziano Casillo generously adds nectarines, fresh cucumber, basil, black pepper, a little more of the very first radish from the Moscow Region and a drop of Italian olive oil.
|Pureed tomatoes||400 gram|
|Pink tomatoes with firm pulp||400 gram|
|Fresh cucumbers||1 piece|
|Sweet pepper||1 piece|
|Red onion||1/2 Pieces|
|Garlic (prongs)||1/2 Pieces|
|French baguette||40 gram|
|Balsamic vinegar (dark)||6 Milliliters|
|Nectarine juice||100 Milliliters|
|Fresh cucumber||1 piece|
|Olive oil||1 tablespoon|
|Ground black pepper||Taste|
Add to recipe book Print Method of preparation
Punch mashed tomatoes with a pinch of salt in a blender.
Peel the pink fresh tomatoes, put them in a blender bowl, add cucumbers, bell peppers, onions, herbs, garlic, bread, tomato sauce, fennel, olive oil, balsamic vinegar, salt and sugar in a blender. Add nectarine juice, stir and refrigerate.
Pour the finished gazpacho into a bowl, garnish with thin slices of radish, cucumber, nectarine and basil leaves. Season with freshly ground pepper and drizzle with olive oil.