in Soup Recipes, Spain

Gazpacho Carsten's style

updated

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Ingredients for 5 servings:

  • 1 onion(s)
  • 1 garlic clove(s)
  • 100 ml olive oil
  • 400 g tomatoes
  • 450 g cucumber(s)
  • 2 bell peppers, red
  • 2 bell peppers, yellow
  • 1 bunch of basil
  • 10 ml balsamic vinegar
  • salt and pepper
  • Sugar
  • Parmesan
  • Pesto

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onion and garlic clove and roughly dice them. Sauté them in a pan with a little olive oil. Wash the tomatoes, remove the stems, and finely chop them. Peel and dice the cucumber. Wash, trim, and dice the bell pepper. Add everything to the pan. Add the remaining oil and basil and mix well. Season to taste with salt, pepper, sugar, and balsamic vinegar. Strain through a sieve or use a food mill and season again to taste. Chill. To serve: Ladle the cold soup into a plate or cup and garnish with a little pesto. Finish with some freshly shaved Parmesan cheese. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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