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Yellow tomato and vodka gazpacho in verrines
Yellow tomato and vodka gazpacho in verrines

Yellow tomato and vodka gazpacho in verrines

Preparation 15 minutes
Cooking time none
Servings 4 to 6

Ingredients

  • 500 ml (2 cups) yellow tomatoes, cut into large dice
  • 250 ml (1 cup) cucumber, peeled and cut into large dice
  • 250 ml (1 cup) yellow bell pepper, seeded and cut into large dice
  • 250 ml (1 cup) stale bread, crust removed, cut into cubes
  • 1/2 onion, thinly sliced
  • 1 garlic clove, minced
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) sherry vinegar
  • Sea salt
  • 2 ml (1/2 tsp) Espelette pepper
  • 20 ml (1 tbsp + 1 tsp) vodka 
  • 20 ml (1 tbsp + 1 tsp) Greek yogurt (garnish)
  • 15 ml (1 tbsp) cucumber, finely diced (garnish)
  • 15 ml (1 tbsp) red bell pepper, finely diced (garnish)
  • Few sprigs of chive (garnish)

Preparation

  1. Combine the first 10 ingredients in a blender. Process to a purée.
  2. Refrigerate for about 1 hour.
  3. To serve, add the vodka and stir.
  4. Pour the gazpacho into the verrines.
  5. Garnish with the yogurt, cucumber, bell pepper and sprigs of chives.
  6. Serve chilled as an appetizer or a cocktail.

Note:

If you prefer a smoother gazpacho, set the blender to “liquefy,” and strain the mixture through a sieve.

Availability in stores