GASPACHO
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Gaspacho Niçois with Chives

  • Preparation time
    25 minutes plus refrigeration
  • Serves
    4 servings
Ingredients
  • 3 slices soft bread, crusts removed
  • 2 cloves garlic, peeled
  • 2 tbsp (30 ml) red wine vinegar
  • 3 tbsp (45 ml) extra-virgin olive oil
  • 4 large tomatoes, peeled and finely diced
  • 1 each: medium onion, seeded cucumber, yellow sweet pepper, all finely diced
  • 12 black olives, chopped
  • 2 pinches each: paprika and ground marjoram
  • 6 fresh mint leaves
  • 1 pinch cayenne
  • To taste: salt and freshly ground pepper
  • 2 cups (500 ml) tomato juice
  • 2 tbsp (30 ml) tomato paste
  • 1 cup (250 ml) cold water
  • 1/2 cup (125 ml) 15% Ultra’Cream Country Style Cream
  • 3 tbsp (45 ml) chives, finely chopped
Preparation
  1. In a blender or food processor, purée bread, garlic, wine vinegar and olive oil.
  2. In a large bowl, combine purée, diced tomatoes, onion, cucumber, half the pepper, olives, paprika, marjoram, mint leaves, cayenne, salt and pepper.
  3. Stir in tomato juice, tomato paste and water; stir well and refrigerate at least 3 hours.
  4. At serving time, add cream; stir well and pour into bowls.
  5. Garnish with remaining peppers and chives.
  6. Serve very cold with garlic croutons.
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