Recipe Gazpacho in a jar

WIDELY ENJOYED IN SPAIN DURING THE HOT SUMMERS, GAZPACHO IS A REFRESHING SOUP SERVED COLD AS A STARTER, BUT YOU CAN ALSO ENJOY IT IN MINI GLASSES AS A TAPAS APPETIZER!

Gaspacho en conserve
Preparation time:
30 min
Heat treatment time:
45 min
Difficulty:
Community rating:

Ingredients

Number of persons: 4 servings
  • 1 cucumber
  • 1 red pepper
  • 1 green pepper
  • 1 kg of tomatoes
  • 4 cloves of garlic
  • 1 onion
  • 250 g of bread crumbs
  • 10 cl of olive oil
  • 40cl of chicken stock broth
  • 10 cl of wine vinegar
  • Salt
  • Pepper
  • Cayenne pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)

Preparation

  1.    Blanch the tomatoes briefly and then rinse under cold water. Remove the skin and seeds, then cut into quarters. Roughly clean and chop the peppers, onions and garlic. Peel, half and remove the seeds of the cucumber. Cut into chunks. Salt and pepper to taste.
  2.     Place the vegetables into a large bowl, add the olive oil, chicken broth, wine vinegar, soft bread, and mix. 
  3.     Blend the mixture thoroughly, add salt and pepper and chili powder to taste. 
  4.     Fill in the Le Parfait Super jars up to 2 cm from the rim. Close and proceed immediately to the heat treatment for 45 minutes at 100°C.
  5.    Let your Gazpacho chill in the fridge at least 1 hour before serving. The chilliest the better!

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