Gazpacho
Soup
Ingredients
- Aceto Sopraffino or Aceto Sopraffino Riserva
- 4 Medium sized tomatoes
- ½ Cucumber
- ½ Onion
- ½ Carrot
- 1 Garlic clove
- 1 tbsp Chopped chives
- ½ Courgette(optional)
- 1 Chopped red chilli pepper
- ½ glass Brandy
- Pepper
Instructions
- Whirl to blend the tomatoes in the mixer.
- Chop the cucumber, celery, courgette, onion, carrot and garlic up together, very finely.
- Pour the blended tomatoes into the serving plates or into an earthenware bowl.
- Blend half of the chopped vegetables and a quarter glass of brandy into each serving.
- Dress with either 8.0 ml Aceto Sopraffino or with 6.0 ml Aceto Sopraffino Riserva.
- Important Note: the servings will have to be nicely chilled, possibly using some ice.
Notes
Testing various typical regional European cuisine dishes has shown that both Aceto Sopraffino or Aceto Sopraffino Riserva go exceptionally well with Gazpacho, a traditional Spanish soup. This dish requires use of the freshest produce of the season and must absolutely be served cold. It will also be necessary to add just the right amount of vinegar as all the ingredients used have strong flavours and a highly acid base, such as the tomatoes. Adding Aceto Sopraffino and Aceto Sopraffino Riserva improves palatability and flavour persistence.