Gazpacho from Baku tomatoes
1 serving
30 minutes
Gazpacho made from Baku tomatoes is a refreshing cold soup hailing from sunny Spain. The classic version is based on ripe tomatoes, but using Baku tomatoes gives the dish a rich, sweet velvety flavor. The lightness of cucumbers, sweetness of bell peppers, and spiciness of garlic combined with aromatic pesto create a harmony of freshness and depth of taste. Chili pepper adds a slight heat, balancing the tenderness of the vegetables. Gazpacho is perfect for hot days; it is served chilled, making it a wonderful summer treat. It's not just a soup—it's a gastronomic journey to sunny Spain with an Eastern twist brought by Baku tomatoes.
1
Peel the cucumbers, blanch the tomatoes, remove the seeds from the chili and bell peppers, and clean the garlic. Blend all ingredients into a homogeneous mass and add pepper and salt to taste, as well as add Pesto sauce. To prepare the Pesto sauce: blend the following ingredients: basil - 10 g, olive oil - 10 g, pine nuts - 5 g, Parmesan cheese - 5 g.
- Cucumbers: 100 g
- Baku tomatoes: 100 g
- Sweet pepper: 50 g
- Garlic: 5 g
- Chili pepper: 10 g
- Pesto: 15 g
- Salt: 1 g
- Ground black pepper: 1 g