I love having a cold dish of Gazpacho while sitting under the sun after a long walk around the city


Ingredient for the soup base:

2 ea

whole, peeled tomatoes with juice

1/2 ea

Cucumber, peeled, seeded, small dice

1/2 oz

Red onion, small dice

1/2 oz

Green peppers, seeded, deveined, small dice

1/2 oz

Red peppers, seeded, deveined, small dice

1-2 tsp

Garlic, minced

4-6 tb

extra virgin olive oil

2 tsp

sherry vinegar

1 C

tomato juice or as needed




salt and white pepper


Ingredient for the garnish:

1 tbs of each of the following cut brunoise (perfect square size: 4 mm* 4 mm):

Red onion, cucumber, green pepper, red pepper, yellow pepper, tomato concasse (concasse means to peel tomato skin out of its fruit by marking cross mark at the bottom of tomato, boil in boiling water for 10 seconds, shock in iced water, then peel out tomato skin.)

1/2 tbs      parsley, minced

1 ea        hard boiled egg, separate white from yolk and fine grate each

1-2 ea    slices of baguette, crusts removed, seasoned and toasted

For the soup:

  1. place all ingredients in a blender and puree to the proper consistency
  2. adjust thickness with water as needed
  3. season with salt, pepper, and vinegar to taste
  4. plate soup in a cold soup plate and drizzle with extra virgin olive oil

For the garnish:

  1. Make sure each vegetables is cut to a perfect brunoise
  2. Place the seasoned and toasted breadcrumbs in the center of a small plate
  3. place each vegetables separately around the breadcrumbs, including the egg yolk and egg white
  4. add parsley to finish the garnish plate

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