Andalusian Gaspacho
4 pers.
20min
Ingredients
- 20cl olive oil
- 5 cl organic sherry vinegar
- 2 sachets ARIAKÉ Thai Broth
- 1 onion, 2 garlic cloves
- 200g stale farmhouse bread, 1.5kg tomatoes
- 2 cucumbers, 1 green bell pepper, 1 red bell pepper
- 1 dash cayenne pepper, salt, pepper
The steps
- Infuse the sachet of ARIAKÉ Thai Broth for 10 minutes in 33cl of boiling water.
- Reserve 250g tomatoes, 1/2 cucumber and 1/2 bell pepper for garnish. Scald and peel the remaining tomatoes, remove seeds and cut into pieces in a shallow dish.
- Roughly chop the 1/2 bell pepper, 1/2 cucumber, onion and garlic. Season with salt and pepper and mix with the tomatoes. Drizzle with olive oil and leave to marinate for 2 hours. Remove bread crusts and soak in ARIAKÉ Thai Broth with vinegar.
- Add this mixture to the vegetables, blend finely and season with cayenne pepper.
- Finely dice the reserved vegetables and arrange in bowls with the garlic croutons alongside the gazpacho.
