Vegetarian Recipes and Blog

Basil and Tarragon Gazpacho

Andra | July 21, 2012 | RecipesSummer

Recipe for a sunny day 

gazpacho-recipe

If you are among the lucky ones to enjoy a real summer, then this recipe is for you. If above that, you are also a vegetarian, then I am sure that this will be a love at first sight. And if you are on a diet, then please save this recipe in a safe place, as it is light, full of flavour and will transform your diet into a real treat.

gazpacho-ingredients

Gazpacho is ususally is served cold and traditionally is made of tomatoes, cucumber, peppers, onions, garlic, olive oil, vinegar, salt and stale bread. In my interpretation, I took out the cucumber, the garlic and the vinegar, and instead I added a half of red chilli pepper, some freshly ground green peppercorns, fresh basil and tarragon. The stale bread was replaced by a home-made sun dried tomatoes sourdough and for garnish I used some Kalamata olives. The result was a very spicy soup, with strong basil and tarragon flavours which complemented the rich taste of ripe tomatoes and yellow pepper. I like my gazpacho well chilled and sometimes I like to add a few ice cubes, just for a bit of more refreshing taste.

 

Basil and tarragon gazpacho

Basil and tarragon gazpacho

Ingredients

  • 2 yellow peppers
  • 6 ripe tomatoes
  • 2 shallots
  • half of red chili pepper (deseeded)
  • 200 ml water
  • fresh basil, chopped (one tablespoon)
  • fresh tarragon, chopped (one tablespoon)
  • freshly ground green peppercorns
  • sea salt
  • for serving:
  • some extra basil leaves
  • 4 teaspoons of good quality extra virgin olive oil
  • 20 kalamata olives (optional)
  • 8 ice cubes (optional)
  • sun dried tomato sourdough (optional)

Instructions

  1. Peel the tomatoes (is easier if you cover them in hot water for 2 minutes then place them on ice cold water) and cut them into quarters. Deseed the peppers and roughly chop them. Peel the onion and cut it into quarters. Deseed and chop the chile.
  2. Add all the vegetables into a bowl, add the basil and tarragon, season with salt and pepper, and leave them to rest in the fridge for an hour - an hour and a half, so that all the flavours come together.
  3. Mix all the ingredients into a food procesor, gradually adding the water until you get a creamy consistency.
  4. For serving, pour the soup into large bowls, garnish with fresh basil leaves, some kalamata olives and sprinkle a few drops of extra virgin olive oil.
  5. For a cooler note, add 2 ice cubes just before serving. Serve your gazpacho with sun dried tomato sourdough and a glass of wine.
http://www.mintandrosemary.com/basil-and-tarragon-gazpacho-recipe/

 

Andra

Chef. Mentor. Food critic. Fine dining cognoscente. Explorer of tastes. Creator of experiences.

More Posts - Website - Twitter - Facebook - Pinterest - Google Plus

One thought on “Basil and Tarragon Gazpacho”

Leave a Reply

Your email address will not be published. Required fields are marked *

My Culinary Journey

autumn recipe barbecue basic techniques breakfast brunch chia comfort food covent garden curry desserts dinner drinks easy finger food Gun Powder healthy lacto-ovo-vegetarian lacto-vegetarian london restaurants lunch marigold New Delhi non-vegetarian party starters pasta polpo porcini private chef private dinner private dinners restaurant review sample menu savoury tarts snack something easy something good something sweet spring recipes starter strawberry summer summer recipes taste of Italia vegan vegetarian
©2017 Mint&Rosemary - Andra Constantinescu. All Rights Reserved. Design by DOJO.