Persimon® Gazpacho
Preparation
Remove stems from each Persimon®. Using a small melon baller, scoop balls from the flesh of each Persimon® for garnish. Set aside.
Chop the remaining persimons into chunks and place in the blender with the tomatoes, cucumber and peppers. Add garlic and vinegar.
Purée ingredients in blender for approx.30 seconds to 1 min minute, until the mixture is completely blended.
On low speed slowly add the water and then the olive oil. Add salt and pepper to taste. Place in refrigerator for at least one hour to chill.
Presentation:
Serve chilled in wine glasses or soup bowls garnished with chopped chives and Persimon® balls on skewers.
Makes 6 servings.
Source: persimon.eu
Persimon® Gazpacho
30 minutes
- 500 gr Persimons®, topped and peeled (approx. 2)
- 500 gr red tomatoes, cored and diced (approx. 4)
- 1 1/2 cups small english cucumber, diced
- 1/4 cup red pepper, seeded and diced
- 1/4 cup green pepper, seeded and diced
- 1 large garlic clove
- 2 tbs Sherry vinegar
- 125 ml water
- 150 ml Spanish olive oil
- Salt and pepper to taste
- 18 chives, chopped
- 17.637 lb Persimons®, topped and peeled (approx. 2)
- 17.637 lb red tomatoes, cored and diced (approx. 4)
- 1 1/2 cups small english cucumber, diced
- 1/4 cup red pepper, seeded and diced
- 1/4 cup green pepper, seeded and diced
- 1 large garlic clove
- 2 tbs Sherry vinegar
- 4.524 fl. oz water
- 5.404 fl. oz Spanish olive oil
- Salt and pepper to taste
- 18 chives, chopped
- 2.33 lb Persimons®, topped and peeled (approx. 2)
- 2.33 lb red tomatoes, cored and diced (approx. 4)
- 1 1/2 cups small english cucumber, diced
- 1/4 cup red pepper, seeded and diced
- 1/4 cup green pepper, seeded and diced
- 1 large garlic clove
- 2 tbs Sherry vinegar
- 0.528 cup water
- 0.634 cup Spanish olive oil
- Salt and pepper to taste
- 18 chives, chopped