Pa'lais star
Pa’lais Cucumber & Chives
20m
20m
Gazpacho
Gazpacho
Step 1
Rinse all vegetables and cut them into coarse pieces.
Step 2
Put all ingredients in the blender. Blend until you get a homogeneous soup. Do not blend too long, this is to avoid overheating the blender and warming up the gazpacho.
Step 3
Taste, and season with vinegar, chili, pepper, salt and basil.
Step 4
Divide the gazpacho among 4-6 glasses or bowls and serve with a spoonful of Pa’lais Cucumber & Chives
Tip 1
Use black fermented garlic instead of regular garlic. This is gentler on the stomach & breath.
Tip 2
Also delicious with roasted bell pepper from a jar. This gives a more intense flavor & color.
Ingredients
300 gr deep red & ripe tomatoes
1/2 cucumber, peeled
75 gr red onion or shallot
1 clove of garlic
2 sweet pointed peppers
2 handfuls of basil, including the stems
2 to 3 tbsp red wine vinegar
1 tbsp olive oil
250 to 300 ml ice-cold water, or more if the gazpacho is too thick
1 to 2 tsp coconut blossom sugar (to bind all the flavors)
Tabasco, red chili pepper or cayenne pepper to taste
A good deal of black pepper and sea salt
As a finishing touch: 1 cup of Pa’lais Cucumber & Chives
