Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Gazpacho
Topping
How it's done
Gazpacho
Set aside 50 g of the sliced celery, place the remainder of the celery in a blender in batches along with the apricots and all the other ingredients up to and including the pepper, puree. Mix everything together well, cover and chill for approx. 1 hr.
Topping
Stir the gazpacho well, plate up. Mix the reserved celery with the balsamic, thyme and oil, spoon on top of the soup. Scatter the apricots and chilli flakes on top.
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