This recipe is THE summer essential: it's easy to make, refreshingly delicious, and bursting with vibrant colors. The secret to its incredible flavor is letting it marinate overnight before mixing. Perfect for any gathering, it can be elegantly served in shot glasses alongside your appetizers.
Ingredients: (serves 4 to 6)
Gazpacho:
- 5 tomatoes, deseeded and diced
- 2 large red peppers, deseeded and diced
- 1/3 cucumber, peeled, deseeded and diced
- 3 garlic cloves, chopped
- 5-6 fresh basil leaves
- 5 tablespoons of extra-virgin olive oil
- 1 teaspoon of balsamic vinegar
- Sea salt and pepper to taste
In a large bowl, mix the diced tomatoes, red peppers, garlic, basil leaves, olive oil, and pepper. Mix well. Cover and refrigerate for 3-4 hours or ideally overnight.
After refrigeration, add sea salt, balsamic vinegar, and cucumber to the mixture. Blend until smooth (this is where I'm in love with my Vitamix, the texture is perfect!). Adjust the seasoning with salt to taste. If you prefer a more liquid consistency, add a little water. Keep chilled until serving time.
Garlic Cream:
- 1 clove of garlic, minced
- 100 ml double or single cream
In a small bowl, mix the minced garlic with the cream. Stir well. Pass the sauce through a sieve to remove any lumps. Set aside and keep cool.
Za'atar Croutons:
- 1/2 stale baguette bread
- 70 ml olive oil
- Za'atar
Slice the stale baguette bread into cubes. In a large bowl, mix the cubed bread with olive oil and za'atar. Place the mixture on a parchment-covered baking tray and bake for 15 minutes or until golden. Alternatively, you can fry them in a pan until golden.
To serve, ladle the chilled gazpacho soup into bowls and drizzle with garlic cream. Garnish with the za'atar croutons. Enjoy your meal!
Note: You may adjust the serving sizes and ingredient quantities as needed.
Bon appétit!