A fresh and full of flavor starter served with fresh toasted bread slices.
The green topping is absolutely not kiwi, as my good friend Esperance thought it was. But rather sweet green tomato that bring softness and roundness to this pepper gazpacho.
Ingredients: pepper gazpacho
- 3 red bell peppers
- 1 onion
- 2 tomatoes
- Thins slices of fresh goat cheese (you can warm a knife blade over the gas stove, or use a thin metal wire)
- 2 tablespoons olive oil
- 1 tablespoon honey (not too typed)
- 1 pinch of Espelette pepper
- Salt and pepper
Bell peppers aren’t afraid of heat, so put under the broiler to blacken each side. When skin is burnt, put them in a plastic bag and wait 30 minutes before removing their skin, white insider parts, seeds and tail. Then cut them into pieces.
Chop the onion finely and put them in olive oil over medium heat, then add the peppers, chili, salt and pepper, moisten up and simmer to reduce liquid. When the liquid reduces by half the initial volume, put in the blender and let cool. Meanwhile, boil the tomatoes and then rince them under cold water, then peel, drain and dice. This process is explained in details here.
Before serving, add the honey and mix it with the gazpacho. Divide the gazpacho among plates, bowls or verrine glasses, garnish with fresh goat petals and diced tomatoes, pepper from the mill and various herbs you can have at hand.
In winter, you can serve this dish as a hot soup: by adding a little milk or cream, it’s nice… but for now it is still warm outside so I prefer it cold!