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Gazpacho Soup with black olive tapenade and basil


  1. 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.
  2. Blend very well and pass it through a fine sieve.
  3. Keep the soup refrigerated so it is very cold before serving.
  4. To make the olive tapenade, puree all ingredients in a blender until smooth



Gazpacho soup with black olive tapenade and basil


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.

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