Chilled Organic Spiced Tomato Gazpacho

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Chilled Organic Spiced Tomato Gazpacho

by Daniele Sarno

Enjoy this perfectly balanced organic tomato gazpacho with a hint of spice and herbs by Chef Daniele Sarno.

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 780 mins Serves : 1


  • 100ml Vegetable stock
  • 50g Tomato concasse
  • 30g Diced green bell pepper
  • 30g Diced red bell pepper
  • 15g Onion, thinly sliced
  • 20g Peeled, seeded, slice Japanese cucumber
  • 15g Diced organic celery
  • 1g Chopped basil
  • 10ml Cold pressed extra virgin olive oil
  • 10ml Aged Italian balsamic vinegar
  • Organic Cayenne pepper powder
  • Sea salt
  • Ground white pepper



  1. Combine all the ingredients except the garnish.
  2. Puree with an immersion blender or in batches in a food processor until smooth.
  3. Chill for 8 to 12 hours, allowing the flavours to develop.
  4. To make a garnish, sauté the garlic clove in the olive oil until aromatic.
  5. Add the bread, the cayenne pepper and sauté until crisp and lightly browned.
  6. Thinly slice the tuna and quick marinate with few drops of aged balsamic vinegar.
  7. Cool and reserve.
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