Gazpacho with Black Olive Tapenade and Basil
Preparation
- Make the gazpacho. Chop all the vegetables and bread roughly and put them in a deep container. Add paprika, salt, olive oil and vinegar. Let this mix rest overnight in the fridge.
- Blend very well and pass it through a fine sieve.
- Keep the soup refrigerated so it is very cold before serving.
- To make the olive tapenade, puree all ingredients in a blender until smooth
Presentation
To serve, pour the gazpacho into a soup bowl or a glass. Put a little of the olive tapenade on top of the soup and finish with a few drops of extra virgin olive oil and a fresh basil leaf.Metric System UnitsImperial-UK UnitsUS UnitsMetric System Units
30 minutes to 1 hour
- 400 gr ripe Juicy tomatoes
- 50 gr cucumber, peeled and seeds removed
- 45 gr green bell pepper
- 200 ml extra virgin olive oil
- 1 garlic clove
- 5 gr sweet paprika
- 5 gr bread
- 7 gr salt
- 10 ml Sherry vinegar
- 400 ml water
- 100 gr black olives
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 tbs tablespoon extra virgin olive oil
- Extra virgin olive oil
- Basil
- 14.109 oz ripe Juicy tomatoes
- 1.764 oz cucumber, peeled and seeds removed
- 1.587 oz green bell pepper
- 7.164 fl. oz extra virgin olive oil
- 1 garlic clove
- 0.176 oz sweet paprika
- 0.176 oz bread
- 0.247 oz salt
- 0.477 fl. oz Sherry vinegar
- 14.203 fl. oz water
- 3.527 oz black olives
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 tbs tablespoon extra virgin olive oil
- Extra virgin olive oil
- Basil
- 1.87 cup ripe Juicy tomatoes
- 0.26 cup cucumber, peeled and seeds removed
- 0.237 cup green bell pepper
- 0.845 cup extra virgin olive oil
- 1 garlic clove
- 0.053 cup sweet paprika
- 0.053 cup bread
- 0.062 cup salt
- 0.042 cup Sherry vinegar
- 1.691 cup water
- 0.49 cup black olives
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 tbs tablespoon extra virgin olive oil
- Extra virgin olive oil
- Basil