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Gaspacho Niçois with Chives
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Preparation Time:
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25 minutes plus refrigeration
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Makes:
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4 to 6 servings
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Ingredients
3 slices soft bread, crusts removed
2 cloves garlic, peeled
2 tbsp (30 ml) red wine vinegar
3 tbsp (45 ml) extra-virgin olive oil
4 large tomatoes, seeded and finely diced
1 each: medium onion, seeded cucumber, yellow sweet pepper,
all finely diced
12 black olives, chopped
2 pinches each: paprika and ground marjoram
6 fresh mint leaves
1 pinch cayenne
to taste: salt and fresh ground pepper
2 cups (500 ml) tomato juice
2 tbsp (30 ml) tomato paste
1 cup (250 ml) cold water
1/2 cup (125 ml) Sealtest 18% Cream or 15% Ultra’cream
Country Style Cream
3 tbsp (45 ml) chopped chives
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Preparation
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1.
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In a blender or food processor, purée bread, garlic, wine vinegar and olive oil.
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2.
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In a large bowl, combine purée, diced tomatoes, onion, cucumber, half the peppers, olives, paprika, marjoram, mint leaves, cayenne, salt and pepper.
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3.
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Stir in tomato juice, tomato paste and water; stir well and refrigerate at least 3 hours.
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4.
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At serving time, add cream; stir well and pour into bowls.
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5.
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Garnish with remaining peppers and chives.
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6.
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Serve very cold with garlic croutons.
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