– 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.