Tomato gazpacho with raspberries

Enjoy the warmth of the’was to offer you a bowl of fresh tomato gazpacho with these and raspberries, as well as input that’with appetizers and drinks.

Ingredients for 10 people:

  • 20 tomatoes Round
  • 30 raspberries
  • Olive oil
  • Salt, mustard flowers.

For the gazpacho:

  • 40 g peppers red
  • 150 g ofonions sweet
  • 100 g fennel
  • 60 g cucumber
  • 10 g of sherry vinegar
  • 10 g salt.

Tomato gazpacho with raspberries

Peel the tomatoes:

  • incise them and plunge them into boiling water for 15 seconds.
  • Cool in ice water.
  • Remove skin, cut the cap and empty, keeping the flesh for gazpacho.

Refrigerate.

Carry gazpacho:

  • Mix all the ingredients with the flesh of the peeled tomatoes.
  • Strain and refrigerate.
  • Pour the gazpacho in the peeled tomatoes.
  • Have over the raspberries, olive oil, sea salt and mustard flowers.

Serve appetizers.

Gazpacho: © David Toutain / Thai Toutain / Interfel