Tomato-Cucumber Gazpacho
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
6
- Ingredients
- 2 Cucumber
- 1 garlic clove
- 2 sprigs thyme
- 200 milliliters dry white wine
- 400 milliliters Broth
- salt
- freshly ground white peppers
- lemon juice
- 6 Tomatoes
- 1 stem Basil
- 1 pinch sugar
- 6 black Olives (pitted)
- Parmesan (for garnish)
Preparation steps
1.
Peel the cucumber and halve lengthwise. Remove the seeds and finely dice. Peel the garlic, and bring to a boil with the thyme, wine, and broth. Simmer for 10 minutes gently and pour through a strainer over the diced cucumber. Let cool, and marinate for 1 hour until cold. Season to taste with salt, pepper, and lemon juice.
2.
Blanch the tomatoes in boiling water, then remove. Peel, quarter and remove the seeds. Mash the tomato finely with the basil leaves. Season to taste with salt and sugar. Divide the cucumber mixture into small jars and top with the tomato puree. Chop the olives and add to the soup. Garnish with the parmesan cheese.
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