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Recipe : **** Organic Tomato Gazpacho

Organic Tomato Gazpacho
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    -
  • Difficulty
    Very easy
  • Pause
    4 h
  • Ready in
    4 h 30
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Vegetable recipes

Recipe's Ingredients

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  • 5 large organic tomatoes
  • 2 peppers, seeded and coarsely chopped (set aside 1 tablespoon finely diced for garnish)
  • 1 cucumber, peeled and coarsely chopped
  • 1 french shallot
  • 1 lime, zest and juice
  • 4 tablespoons chopped fresh cilantro
  • salt and tabasco
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 180 g trimmed raw scallops
  • 30 ml cider vinegar or sherry vinegar
  • 80 ml olive oil
  • 250 ml fresh organic tomato juice

  • Recipe preparation steps

  • 1
    Blanch the tomatoes, peel and chop them, and purée in a blender. Pass through a sieve and reserve 1 cup of the fresh juice. Combine it with the the fresh tomato juice, a few drops of lime juice, 1 teaspoon sugar, salt and a few drops of Tobasco for the tomato granité, pour into a shallow pan and place in the freezer for at least 4 hours.
  • 2
    Return the remaining fresh tomato juice to the blender, add all the other ingredients except for the finely diced red pepper and cilantro, blend well, correct the seasoning if necessary, and refrigerate. Prepare the sea scallops no more than one hour in advance: Cut into small dice, add 1 tablespoon lime juice, 1 tablespoon olive oil, salt and a few drops of Tobasco for the tartar section, and refrigerate.
  • 3
    In attractive chilled soup bowls, pour the gazpacho into the centre, add 2 teaspoonfuls of the sea scallop tartar, garnish with some of the reserved finely-diced red pepper and cilantro, and spoon the tomato granité on top of the scallops. Delicious!
  • Ready !



 

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