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

Preparation:

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.