Cold gazpacho with nectarines

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.

  • number
  • Time
    cooking 20min.


Pureed tomatoes 400 gram
Pink tomatoes with firm pulp 400 gram
Fresh cucumbers 1 piece
Sweet pepper 1 piece
Red onion 1/2 Pieces
Parsley 2 Stems
Parsley 2 Stems
Basil 2 Stems
Garlic (prongs) 1/2 Pieces
French baguette 40 gram
Balsamic vinegar (dark) 6 Milliliters
Sugar Taste
Nectarine juice 100 Milliliters
Salt Taste
Fennel 40 gram

For decoration:

Fresh cucumber 1 piece
Radish 2 pieces
Nectarine 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.

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