This is the most expensive recipe of our kitchen - it came from Shahin Aghayan and cost 200,000 euros. We love gazpacho so much and make it so often that we will assume that it was worth it.
The basis of gazpacho is flawless tomatoes.
Ingredients:
- 6 round Cadiere tomatoes (put them in boiling water, remove them, pour cold water over them, remove the skin)
- 2 cloves of garlic
- 1 White Onion
- Two fresh cucumbers cut into large pieces, in the absence of gherkins, you can take half of a long green cucumber.
- One small or half of a big pepper to cut into large pieces
- Olive oil
- Sherry Vinegar (Xerex)
- Piment d’Espelette
- A handful of basil leaves
- Thyme
Then be begin the process of mixing the ingredients.
- First, put cucumbers, onions, peppers, garlic, basil in a deep tureen and stir with a blender.
- Add 4 tablespoons of Provencal olive oil, a tablespoon of sherry vinegar, a teaspoon of piment d’espelette
- Blend into a homogenous mass
- Add tomatoes (half) and continue to mix with a blender until the mass becomes homogeneous, keep adding tomatoes
- At the end add seasoning – salt, black pepper, thyme.
- Close the lid and place the gazpacho in a cold place. After about half an hour, put in the fridge.
- An hour later, gazpacho is ready to eat.
In the warm season, we wash down the gazpacho with the Provençal rosé. In the winter – Red Bandol.
