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Preparation : 15 min Resting : 3 hr
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Serves 4 :
2 thin slices bread
1 cucumber
2 small spring onions
8 fresh basil leaves
2 tbsp balsamic vinegar
salt and freshly-milled pepper
4 ripe tomatoes
1 red pepper
1 garlic clove
80 ml olive oil
1 tsp ground Espelette pepper
12 black olives (optional)
1Soak the bread in a little water for approximately 10 minutes.
2Scald the tomatoes to make them easier to skin, cut them into quarters and squeeze out their seeds and juice.
3Peel the cucumber and cut the onions in half. Remove the stalk and seeds of the pepper. Cut all the vegetables into large pieces. Peel the garlic clove and remove the bitter shoot.
4Place all the ingredients in the blender jug, starting with the liquids. Season with salt and pepper and add the Espelette pepper.
5Turn the selector to the "soups" setting and liquidise for 1 minute. Check the seasoning and leave to rest in the refrigerator for at least 3 hours.
6Serve chilled, garnished with a few olives and a dash of olive oil.


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