Aperitif and tapas

Tomato with gazpacho and raspberries


Take advantage of the summer heat to treat yourself to a bowl of freshness with these gazpacho and raspberry tomatoes, as a starter, appetizer and aperitif.

Ingredients for 10 people:

  • 20 tomatoes round
  • 30 raspberries
  • Olive oil
  • Fleur de sel, mustard flowers.

For the gazpacho:

  • 40 g of peppers red
  • 150 g ofonions soft
  • 100 g of fennel
  • 60 g of cucumber
  • 10 g of Xeres vinegar
  • 10 g of salt.

Tomato with gazpacho and raspberries

To peel the tomatoes:

  • Cut them open, then immerse them in boiling water for 15 seconds.
  • Cool them in ice water.
  • Remove their skin, cut off the hat and then empty them, keeping the flesh for the gazpacho.

Reserve in the fridge.

Make the gazpacho:

  • Mix all the ingredients with the flesh of the peeled tomatoes.
  • Filter and keep in the fridge.
  • Pour the gazpacho into the peeled tomatoes.
  • Top with the raspberries, olive oil, fleur de sel and mustard flowers.

Serve as an appetizer.

Gazpacho: © David Toutain / Thai Toutain / Interfel

Video: The Best Raw Gazpacho Recipe (October 2020).