HOW TO MAKE GAZPACHO SOUP FROM A PENCIL?
We put some of Denmark’s best chefs up for a challenge:
“Grow some Sprout pencils and show us how to make a dish with them.”
Today, Chef Per Thøstesen from Bistro Boheme in Copenhagen, shares his favorite Gazpacho recipe with us. Although he is a master chef within the French cuisine, he is also a big fan of this typical cold, Spanish soup.
It contains tomatoes, basil, thyme and coriander – herbs you will also find in our Sprout pencils.
Besides his passion for gastronomy, Per Thøstesen loves soccer. Actually, so much that he was responsible for preparing tasty food for Denmark’s soccer team at this year’s World Cup in Russia.
This gazpacho brings you right back to sunshine and summer – just give it a try. See the recipe below.
Ingredients for Gazpacho soup for 4 persons:
1 cucumber, 4 tomatoes, 1 yellow bell pepper, 1 green bell pepper, 1 red bell pepper, 1 minced garlic clove, 4 pieces of bread, 2 eggs, 2 red onions, 1 can of undrained diced tomatoes, 2 dl olive oil, 2 tablespoons white wine vinegar, ¼ teaspoon paprika, 1 organic lemon, fresh basil leaves, salt and pepper
Garnish: Minced Cilantro and thyme
Preparation:
- Cut and puree half of the cucumber, tomatoes, bell peppers and red onion in a blender with garlic and fresh basil leaves. Save the other half to use as garnish together with eggs and bread, when the soup is done.
- Add olive oil, white wine vinegar and diced tomatoes to the mix. Add a little squeezed lemon juice and whiz in blender. Put the soup in the refrigerator for min. an hour, longer if you can.
- Prepare the croutons by cutting the bread into small cubes. Cook the croutons on a heated pan in olive oil, salt and pepper.
- Now, dice the leftover veggies and add a little olive oil, salt and pepper. Let the mix sit for at least 20 mins.
- Boil two eggs and cut these in two. Use in finished soup.
- Grab the soup from the refrigerator and whiz in blender once again. Taste the soup. Pour soup in a deep plate and garnish with the diced veggies.
- Add half an egg with a little bit of paprika.