Wild GazpachoTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
Energy:57.2 kcal
Proteins:2.7 g
Fats:1.6 g
Carbohydrate:10.1 g
Fibers:2.4 g
Sugar:6.3 g
Cholesterol:0 mg
Sodium:345.4 mg
Calcium:30.9 mg
SIMILAR RECIPES
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
6
tomatoes, peeled and seeded, or 1 can stewed tomatoes
1
green pepper, seeded
2
cloves of garlic
1
slice of bread
salt and pepper
3
varieties of lettuce
1
sprig of each of the following fresh herbs: tarragon, dill, cilantro, mint, parsley and wild fennel (the tender feathery leave
60
ml
verdial olive oil
60
ml
tarragon vinegar
2
ml
salt
2000
ml
ice water
6
sundried tomatoes
METHOD
- Place the first five ingredients in a blender and liquefy;
- wash, drain and cut the various lettuces into strips. Allow one bowlful of greens for each person;
- remove the leaves from the fresh herbs; wash and drain them. Place everything into a bowl of ice water;
- in a bowl, combine the tarragon vinegar and the salt, add the olive oil and whisk well;
- pour this seasoning onto the gazpacho.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
In collaboration with Gourmetour
This gazpacho was inspired by a traditional recipe from Periana, in upper Axarquia in the Malaga province of Andalusia, where the native Verdial olive is very carefully cultivated. It is a recipe that uses what is at hand, one that lends itself both to wild herbs and to the most refined cultivated varieties of the world's markets. Verdial olive oil and tarragon vinegar provide a sumptuous background that ties together all the other ingredients.
The soup can be decorated with slices of sundried tomatoes, marinated in Verdial olive oil and tarragon vinegar. In Andalusia, this cold soup is accompanied by pickled or fried sardines, slices of toasted bread rubbed with garlic and a generous dose of Verdial oil.
