Gazpacho with nectarines and vegetables
1 serving
30 minutes
Recipe from Tiziano Casilo, brand chef of the Scrocchiarella cafe.
1
Chop fresh tomatoes randomly and place them in a blender.
- Beefsteak tomatoes: 400 g
2
Cut a quarter from one cucumber, chop the rest randomly and add to the tomatoes. Also add 3 radishes, fennel, peeled bell pepper, and garlic.
- Cucumbers: 100 g
- Radish: 4 pieces
- Fennel: 40 g
- Bell pepper: 150 g
- Garlic: 6 g
3
Cut the crusts off the bread, place them in a blender, add greens (except basil), olive oil, balsamic vinegar, sugar, salt, and pepper.
- French baguette: 40 g
- Parsley: 3 g
- Olive oil: 20 ml
- Balsamic vinegar: 6 ml
- Sugar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Blend cucumbers, bell pepper, onion, herbs, garlic, bread, tomato sauce, fennel, olive oil, balsamic vinegar, salt and sugar.
- Cucumbers: 100 g
- Bell pepper: 150 g
- Sweet red onion: 50 g
- Parsley: 3 g
- Garlic: 6 g
- French baguette: 40 g
- Tomato puree: 400 ml
- Fennel: 40 g
- Olive oil: 20 ml
- Balsamic vinegar: 6 ml
- Salt: to taste
- Sugar: 1 tablespoon
5
Add nectarine (peach) juice to the mixture and stir. Chill well in the refrigerator.
- Peach juice: 100 ml
6
Slice the remaining cucumber, radish, and nectarine into very thin rounds.
- Cucumbers: 100 g
- Radish: 4 pieces
- Nectarines: 0.5 piece
7
Pour the soup into bowls, drizzle with olive oil, sprinkle with freshly ground pepper, garnish with slices of cucumber, radish, and nectarine, and serve.
- Olive oil: 20 ml
- Ground black pepper: to taste
