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Chilled provencal tomato soup with pesto Recipe

Method
  • 1For the tomato soup

    Peel the tomatoes and roughly chop. Peel the cucumber and cut into small dice. Cut the pepper in half, remove the seeds and then cut into small dice. Finely dice the onion. Peel and finely chop the garlic. Remove the seeds from the chilli and finely dice.

    Place the tomatoes, peppers, onion, cucumber and garlic in a bowl. Add the thyme, chopped chilli, vinagr, salt and pepper to the bowl and then leave to marinate for as long as possible.

    When marinated, add the olive oil and blend well. Season with salt and pepper to taste.

  • 2To make the pesto

    Preheat the oven to 180'C.

    Place the pine nuts on a baking sheet and cook for 5 minutes in the oven until golden brown.

    Peel the garlic and chop finely. Pick the leaves from the basil and discard the stalks. Grate the parmesan.

    Place the basil leaves, garlic and olive oil in a food processor and blitz until you have a fine puree. Add the pine nuts and pulse, just to chop the pine nuts.
    Remove the pesto from the food processor and stir in the grated parmesan.

    Add more oil if required and season with salt if necessary.

  • 3To serve

    Make sure the gazpacho is well chilled and then serve in individual verrines. Serve with a drizzle of the pesto on top of the soup.

Chef's tip

«Make sure this dish well chilled before serving. If preferred, this dish can be served as an amuse-bouche between starter and main course - serve in shot glasses.»

A refreshing gazpacho made with provencal tomato and served with a homemade pesto - a light and delicious summer dish.

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(11 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

Ingredients for people

  • Tomato(es) : 6 whole
  • Red pepper(s) : 0.5 whole
  • Cucumber(s) : 0.5 whole
  • Red onion(s) : 0.5 whole
  • Garlic clove(s) : 2 whole
  • Thyme sprig(s) : 3 whole
  • Sherry vinegar : 30 ml
  • Olive oil : 100 ml
  • Red chilli(s) : 1 whole
  • Fine salt : 6 pinch(es)
  • Coarse ground black pepper : 6 g

    For the sauce
  • Garlic clove(s) : 1 whole
  • Parmesan : 30 g
  • Basil : 0.5 bunch
  • Pine kernel(s) : 30 g
  • Olive oil : 60 ml
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