Recipe from the brand-chef of the Moscow restaurant Roman’s pizza Scrocchiarella. Classic gazpacho Tiziano Casillo generously adds nectarines, cucumber, Basil, black pepper, a little of the very first suburban radishes and a drop of olive oil .

  • Number of servings: 2
  • Cooking time: 20 Minutes

Холодный гаспачо с нектаринамиIngredients

  • Mashed tomatoes — 400 grams
  • Pink tomato with a dense flesh 400 grams
  • Cucumbers — 1 piece
  • Bulgarian pepper — 1 piece
  • Red onion — 1/2 piece
  • Parsley — 2-3 stems
  • Parsley — 2-3 stems
  • Basil — 2 stalks
  • Garlic (teeth) — 1/2 piece
  • French baguette — 40 grams
  • Balsamic vinegar (dark) — 6 ml
  • Sugar — to taste
  • Nektariny juice — 100 ml
  • Salt — to taste
  • Fennel 40 grams

For decoration:

  • Cucumber — 1 piece
  • Radish — 2 pieces
  • Nectarine — 1 piece
  • Olive oil — 1 tablespoon
  • Ground black pepper — to taste

Method of preparation

  1. Punch in a blender pureed the tomatoes with a pinch of salt.

  2. Pink fresh tomatoes peel, put in blender, add cucumbers, bell pepper, onion, greens, garlic, bread, tomato sauce, fennel, olive oil, balsamic vinegar, salt and sugar punch in a blender. Add nektariny juice, stir and refrigerate.

  3. Ready pour the gazpacho into a bowl, garnish with thin slices of radish, cucumber, nectarine and Basil leaves. Season with freshly ground pepper, drizzle with olive oil.