Green tomato gazpacho and eggplant chips

Green tomato gazpacho and eggplant chips

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A summer dish par excellence, green tomato gazpacho can also be made in the fall when the last tomatoes are struggling to ripen.

Ingredients for 4 persons :

  • 800 g of tomatoes green
  • 3 tbsp. celtic vinegar
  • 10 cl of virgin olive oil
  • 1 tsp. blond grapes
  • 1⁄2 eggplant
  • 1 tsp. coffee of basil
  • 1 tsp. coffee of chive
  • 1 jar of fresh whipped cheese flavored with salt
  • Freshly ground pepper

Accompanied by eggplant chips, it's a real success!

Green tomato gazpacho with eggplant chips

  • Wash the tomatoes, immerse them in boiling water until the skin bursts.
  • Cool them in ice water.
  • Peel, cut into quarters and seed them.
  • Blend the flesh until it is pureed.
  • Add the vinegar, salt and pepper, mix and pass everything through a fine sieve.
  • Mix again, gradually adding 5 cl of olive oil.
  • Cover and store the gazpacho in the refrigerator for 1 to 2 hours.

Preheat the oven to 210 ° C (th. 7).

  • In a blender, combine the blond grapes, oil, salt and pepper. Mix together.
  • Wash and mince the eggplant.
  • Place baking paper on a baking sheet, arrange the chopped eggplant. Brush each eggplant slice with the previous preparation. Bake for 5 to 8 minutes until nicely colored.
  • Wash and finely chop the herbs.
  • Prepare quenelles of cream cheese.
  • Pour the fresh gazpacho into soup plates (or bowls), place a quenelle of cheese, an eggplant chips in the center and sprinkle with chopped herbs.

Enjoy very fresh.

Additional information


Green tomato :
Delicious in a salad, this tomato is divine candied or prepared in jam !

Recipe: A. Beauvais Photo: F. Hamel

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