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Tomato and pineapple gazpacho

Summer is just around the corner, and what better way to cool off than with a delicious pineapple-tomato gazpacho? Ideal for hot days, this incredibly tasty blend combines the sweet taste of tomatoes with the refreshing acidity of pineapple. Our unique recipe combines these two ingredients in a delicious blend. Try it and enjoy!

Une recette proposée par :

  • C'est ma food

  • Quantité

    4 people

  • Temps de préparation

    20 minutes

  • Temps de repos

    2h

  • Temps de cuisson

    No

  • Temps total

    No

Liste des ingrédients

  • 700 g pineapple tomatoes
  • 200 g cucumbers
  • 1 small Cévennes sweet onion
  • 1 large slice of stale farmhouse bread
  • 2 garlic cloves

Tomato and pineapple gazpacho

La recette

– Wash the tomatoes and peel the cucumbers, then cut them in half to remove the seeds.
– Peel and chop onion and garlic.
– Cut bread into cubes.
– Place tomatoes, cucumber, onion, garlic, basil, bread, Emile Noël Omega 3 & 6 oil, Emile Noël white sherry vinegar, salt and pepper in a blender.
– Blend until smooth.
– Refrigerate for at least 2 hours. Gazpacho is best served chilled.
– Serve with a sprinkling of snipped chives.

Tip
You can replace the yellow pineapple tomatoes with red heirloom tomatoes, and also add half a red bell pepper.

Opinion of the Moulinier
In the mouth: Resonating with its pretty pale green, its aromatic notes are herbaceous and even evoke fresh peas. A drizzle of this gourmet blend will enhance any crisp vegetable salad.

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