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BCN gazpacho

BCN Fresh Gazpacho

This classic cold soup is made with basil leaves and fresh fruit from my friends at BCN Taste & Tradition. Watch our recent visit with Chef Luis Roger here.
Course Soups

Ingredients
  

  • 4 in lbs. ripe roma tomatoes slicedquarters
  • 2.5 cups seedless watermelon cut in cubes
  • 1 oz jerez vinegar
  • 1.5 Tbsp. sea salt
  • 1 cup white onion diced
  • 1 cup green bell pepper diced
  • 3/4 cup cherry puree
  • 1/2 cup extra virgin olive oil
  • GARNISH
  • 8 watermelon cubes small cut
  • 8 papaya cubes small cut
  • 8 mango cubes small cut
  • 8 apple cubes small cut
  • 32 small basil leaves
  • extra virgin olive oil
  • Sea salt flakes
  • Fresh Ground Pepper

Instructions
 

  • In blender, mix all ingredients except for olive oil, blend until liquid. Strain and return to blender. Add olive oil and blend for 4 seconds. Chill in refrigerator until ready to serve.

For the Garnish:

  • Place one cube of watermelon, papaya, mango & apple per bowl.
  • Top fruit with basil leaves. Pour gazpacho around fruit, leaving fruit visible.
  • Drizzle drops of olive oil in circle formation. Add a pinch fresh ground pepper and sea salt flakes.
Keyword BCN, Gazpacho
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