Mini Cocotte, round Tomato Gazpacho





10 min.

cooking time

60 min.
  • Wash the vegetables in running water.
  • Cut the tomatoes into quarters, roughly chop the bell pepper and the cucumber without peeling them. Add the breadcrumbs, garlic, shallot, vinegar and salt.
  • Steep in the refrigerator in a Cocotte for 1 hour.
  • Puree the whole mixture, stir in a little olive oil and season with a little salt and Tabasco.
  • Serve when it is thoroughly chilled.

300 g tomatoes

1 red bell pepper

1 cucumber

1 garlic clove

1 shallot

50 g breadcrumbs

2 tbsp. sherry vinegar

50 g olive oil

Salt, Tabasco