With my friend Aurelie, we had the opportunity to take the class just the four of us with Chef Santiago Torrijos and Estelle Denis – a journalist from M6 working on the next TV shows. I am happy to share the Chef recipe of a ‘Décalé’ Gazpacho.
Yield : 6 to 8 servings
6 Ripe tomatoes, peeled and chopped
1 Red bell pepper, seeded and chopped
2 Red onions, finely chopped
1/3 cup Tomato paste
1/2 cup Olive oil
Balsamic creamWorcestershire sauce
8 drops of Tabasco
Salt & fresh ground pepper
- 6 Green tomatoes, peeled and chopped
- 4 Spring onions, finely chopped
- 2 tablespoons Pine kernel
- Salt & fresh ground pepper
Blend sightly ripe tomatoes, red bell pepper, red onions, tomato paste, 1/3 cup olive oil, 5 drops of Worcestershire sauce, few drops of balsamic cream, salt & fresh ground pepper and tabasco. Place in a container or soup plate.
Blend green tomatoes, spring onions, basilic, mint, pine kernel. Slowly add the rest of olive oil while to emulsify. Place on top and in the center of container or soup plate.
Add gressini and mint leaves on top for decoration.