Gazpacho in a jar Recipe
Difficulty
level
1/5
level
1/5
Preparation
time
30 min
time
30 min
Heat treatment time
45 min
45 min
Ingredients list
1 cucumber
1 red pepper
1 green pepper
1 kg tomatoes
4 garlic cloves
1 onion
250 g soft bread
10 cl olive oil (2 tbsp)
40 cl chicken stock
10 cl wine vinegar (2 tbsp)
Salt & Pepper
Chilli pepper
Number of servings
4 servingsJar suggestion
Preparation
- 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.
- Place the vegetables into a large bowl, add the olive oil, chicken broth, wine vinegar, soft bread, and mix.
- Blend the mixture thoroughly, add salt and pepper and chili powder to taste.
- 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.
- Let your Gazpacho chill in the fridge at least 1 hour before serving. The chilliest the better!