Candied vegetable gazpacho

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Candied vegetable gazpacho

Candied vegetable gazpacho

Number of people

6 well-flavoured tomatoes

1 red pepper

1 cucumber

1 sweet onion

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

2 tablespoons olive oil
For the presentation:

1 ball of mozzarella di buffala

1 sprig of basil

Garlic croutons

Preparation: 5 min
Cooking time: 10 min
Step 1
Roast the pepper under the grill on all sides. Then put it in a plastic bag until it cools down so that it can be easily peeled.
Step 2
Meanwhile, peel and seed the tomatoes, reserving the juice and seeds.
Step 3
Prepare a caramel in the frying pan with the brown sugar and a little water. As soon as the caramel turns a honey colour, add the equivalent of 2 tomatoes, cut into pieces, for a few minutes, then deglaze with balsamic vinegar. Let reduce for a few moments and set aside.
Step 4
Mix together the cucumber cut into pieces, sweet onion, candied tomatoes, fresh tomatoes and tomato juice.
Step 5
Season with olive oil, salt and pepper to taste.
Step 6
For the presentation, you can add small cubes of mozzarella that have marinated in olive oil and chopped basil, as well as some garlic croutons.
Step 7
Enjoy your meal!
I add my grain of salt

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