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Le Chaudron recipe
Verrine gaspacho andalou
Andalusian gazpacho shooters
⏱ 20 minServes 8Easy80 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1 kg (2.2 lb)ripe Roma tomatoes
1cucumber, peeled
1red bell pepper, seeded
1red onion
3 clovesgarlic, crushed
50 ml (3½ tbsp)extra-virgin olive oil
3 tbspsherry vinegar
100 g (3½ oz)stale bread
1 pinchfleur de sel (flaky sea salt)
- 1 kg (2.2 lb) ripe Roma tomatoes
- 1 cucumber, peeled
- 1 red bell pepper, seeded
- 1 red onion
- 3 cloves garlic, crushed
- 50 ml (3½ tbsp) extra-virgin olive oil
- 3 tbsp sherry vinegar
- 100 g (3½ oz) stale bread
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Score an X in the base of each tomato and blanch for 30 seconds.
- Plunge into ice water, peel and cut into large pieces.
- Cut the cucumber, bell pepper and red onion into large chunks.
- Put the vegetables in a blender with the crushed garlic and stale bread.
- Blend on high for 2 minutes until perfectly smooth.
- Add the extra-virgin olive oil and sherry vinegar with the blender running.
- Strain through a fine sieve, refrigerate for 2 hours and serve well chilled in small glasses.
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