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Gazpacho with Floc-de-Gascogne

Ingredients for 4 persons:

  • 1 kg tomatoes (preferably very ripe)
  • 1 onion or 3 shallots (at your convenience)
  • 2 cloves garlic
  • 1 green pepper
  • 1 red pepper
  • 2 cucumber
  • 1 tablespoon sweet paprika
  • 1 tablespoon of cumin
  • 150 g olive oil (preferably extra virgin
  • 60 g sherry vinegar
  • 20 cl of Floc de Gascogne red AOP
  • 10 cl of water
  • salt pepper
  • a nice slice of country bread


Step #1

Wash the vegetables
Cut the vegetables into medium-sized pieces and place them in a large bowl
In this step, remember to deseed the peppers / peel the cucumber and remove the flesh
Keep a few pieces of vegetables aside to make the gazpacho garnish

Step #2

In the large bowl, add half the olive oil, vinegar, cumin, paprika, Floc de Gascogne AOP, a pinch of salt and a little water. Then mix and refrigerate for around 10 hours.

Step #3

Take out the vegetables and mix everything.
Check the consistency and add a little water if desired.
Then pass the mixture through a strainer or strainer.

Step #4

Emulsify the gazpacho with a whisk like mayonnaise while pouring in the rest of the olive oil. Then adjust the seasoning if necessary (salt & pepper – vinegar)
Serve this soup cold accompanied by a garnish of vegetables detailed in pieces and a nice slice of country bread drizzled with olive oil (and possibly rubbed with ‘garlic).

Conseil :

To remove the skin from the tomatoes, soak them for a few minutes in boiling water and then in a container of iced water. Using a knife, the skin is easily removed.