Tomato and liver gazpacho
Fancy making a different kind of gazpacho? This tomato and fig gazpacho is milder than the traditional version because it doesn't contain garlic or bell pepper. Instead, it includes ripe figs, which add a delicate sweetness and make it especially appealing to children.
- 500g of ripe tomatoes
- 200g of fresh figs
- 15g of onion
- 15g of cucumber
- 15 g of bread crumb
- 230 g of ice cubes or cold water
- Olive oil (about 15 ml)
- Shall
- 2 or 3 figs for decoration
- A few basil leaves
- We wash and chop the tomatoes. We peel the figs and cut them into quarters. We also peel the piece of onion and the piece of cucumber, and chop them.
- We put all these ingredients in the blender or Thermomix bowl. We add the breadcrumbs.
- Blend until you obtain a smooth mixture. If using a Thermomix, program 40 seconds at progressive speed 5-10.
- Add the olive oil and salt. Program 10 seconds at speed 5 to emulsify the gazpacho.
- Add the ice or very cold water.
- Mix for 15 seconds at speed 2. Refrigerate until ready to serve. Before serving, stir well. Once in the bowls or small glasses, garnish each serving with a piece of fresh fig and a basil leaf.
Ideally, you should prepare it in a food processor, like a Thermomix, to achieve a very fine texture. If you don't have one, you can use a blender or an immersion blender. If you use an immersion blender and want a smoother texture, simply pass it through a sieve or a fine-mesh strainer.
Let's see what you think of this version and, above all, if you at home can guess what the "special" ingredient is.
I'm leaving you the link to another original gazpacho, in this case, made with melon.
