Recipe Tip: Gazpacho
Top Recipe for 4 Persons by Octavio V. Söll. All ingredients and tips for getting it right. Octavio V. Söll's gazpacho hails from the authentic Spanish restaurant La Casa d'Oc in Zurich.
- 1 kgvery ripe tomatoes
- 1Italian cucumber, or another small cucumber variety
- 1red bell pepper
- 1green bell pepper
- 1medium onion
- 2garlic cloves
- 5 gsalt
- 30 mlred wine or sherry vinegar
- 50 mlextra virgin olive oil
- sugar to balance out the acidity
Step 1First clean the vegetables under cold water.
Step 2Then quarter the tomatoes and peel the cucumber and cut into pieces.
Step 3Cut open the peppers. Remove the seeds and the white inside. Then cut them into small pieces.
Step 4Peel the onion and remove the stalk and root.
Step 5Peel the garlic cloves, cut them in half and remove the green "core".
Step 6Now chop everything, either in a blender, in a Thermomix or with a hand blender. Purée all the ingredients for at least five minutes so that they are as smooth as possible.
Step 7Next strain the puréed mixture through a fine sieve. Tip: Use the back of a ladle to press through so that the largest amount of pulp comes through and the tomato seeds remain in the sieve.
Step 8The mixture should have the consistency of medium-firm whipped cream.
Step 9Then add the salt and vinegar and blend again.
Step 10Meanwhile, gradually add the oil and test the acidity. If it is very high, adjust with the sugar.
Step 11Place some finely diced vegetables (peppers and cucumber would be ideal) in a 5 x 5 mm ring and arrange in a shallow bowl or plate.
Step 12Gently pour the gazpacho around the vegetable ring using a pitcher.
Step 13Decorate with a leaf of curly parsley.
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