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Gaspacho in the Andalusian way

Gaspacho in the Andalusian way, Prescriptions, Any category, Any kitchen, Any menu, Soups, Vegan food, Spanish cooking, Gazpacho

Ingredients portion 5

Tomatoes 2kg

Zucchini 1 piece

English cucumbers 1 piece

Red bell peppers 2 pieces

Onions 2 heads

Garlic 5 cloves

Lemon 1 piece

Basil leaves 12 pieces

Olive oil 5 tablespoons

Cooking instructions 45 minutes

1 Peel the courgette and cut lengthwise. Steam for 30 minutes, then cool.

2 Immerse the tomatoes in boiling water for 2 minutes so that the skins burst. Then peel, cut in half and scoop out the pulp along with the seeds.

3 Cut the peppers in half, peel inside out and put them in the oven under the grill so that the skins are pulled up and browned, making them easier to remove.

4 Put ¾ of the tomatoes, half the cucumber, half the pepper, courgette, finely chopped onion, garlic, olive oil and lemon juice in the blender. Season with salt and pepper and you can also add red hot pepper.

5 If the mixture is too thick, you can thin it with tomato juice.

Carrot cake with walnuts

6 Place in the refrigerator for 4 hours.

7 Before serving, finely dice the remaining cucumber, tomatoes and peppers and offer them as a garnish to the soup.

Recipe tip from Michel Montignac.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .