Three Kinds of Tomato Pulpo

5 from 2 votes
Prep Time 40 mins
Cook Time 35 mins
Rest Time 1 hr
Total Time 2 hrs 15 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 585 kcal



  • 12 Pc. Cocktail tomatoes
  • 4 leaf Basil
  • 6 Pc. Black olives
  • 1 Pc. Clove of garlic
  • 1 tbsp Balsamic Cream
  • 2 tbsp Balsamic vinegar
  • 2 tbsp Olive oil
  • 0,5 tsp Sea salt
  • 0,25 tsp Pepper

Walnut bread:

  • 500 g Flour "00"
  • 0,25 cube Yeast fresh
  • 300 ml Lukewarm water
  • 3 tbsp Olive oil
  • 1,5 tsp Salt
  • 1 tsp Sugar
  • 100 g Walnuts

Carpaccio with lemon-vanilla dressing:

  • 5 Pc. Tomatoes
  • 0,5 Pc. Vanilla pod
  • 1 Pc. Lemon
  • 1 tsp Acacia honey
  • 0,5 tsp Salt
  • 1 Msp Pepper
  • 2 tbsp Olive oil
  • 5 Pc. Mini burrata
  • 1 pack Garlic cress

Gazpacho soup:

  • 5 Pc. Medium tomatoes
  • 1 Pc. Farmer cucumber
  • 2 Pc. Red pointed peppers
  • 1 Pc. Peppers yellow
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0,5 tsp Pepper
  • 0,5 tsp Roll from the day before
  • 1 Pc. Chilli pepper
  • 1 tbsp Red wine vinegar
  • 1 Pc. Clove of garlic
  • 4 Branches Flat leaf parsley
  • 1 tsp Sugar
  • 1 tbsp Tomato paste


Gazpacho soup:

  • Wash and clean the vegetables, peel the cucumber. First puree the tomatoes in a blender, then add the bread roll and the remaining flavoring ingredients. Finely cut a few strips of yellow and red bell pepper and set aside as a garnish. Puree the rest of the vegetables. Strain the gazpacho and serve with small cubes of the paprika and a little olive oil.


  • Wash the tomatoes and basil. Finely dice tomatoes and squeeze out in a sieve. Finely chop the garlic and basil, add. Stone, finely chop the olives and add. Add the vinegar, crema, olive oil and spices. Mix the mixture and arrange on dry toasted walnut bread slices.

Walnut bread:

  • Put the salt in a mixing bowl, weigh in the flour, pour the yeast and sugar over the flour, add the water and olive oil and knead into a smooth dough (food processor). Roughly chop the walnuts on a board. When the dough has bonded well, add the walnuts and continue kneading briefly. Dust the dough with flour and cover with a tea towel in the bowl and let rise for about 1 hour. Place the dough on a baking sheet lined with baking paper and bake for 35 minutes at 160 degrees on top and bottom heat.

Carpaccio with lemon vanilla dressing:

  • Wash tomatoes and cut thinly. Place on a plate, using only the beautiful middle slices. Squeeze the lemon. For the dressing, scrape out the pulp of the vanilla pod and mix with honey, lemon juice, salt, pepper and olive oil, pour over the tomatoes and mini burrata, garnish with garlic cress.


Serving: 100gCalories: 585kcalCarbohydrates: 9gProtein: 3.9gFat: 60.2g
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Written by John Myers

Professional Chef with 25 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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