I fjor sommer ble jeg invitert til å feire min venninnes fødsesdag på familiens sommersted i Stavern. Vi fikk servert en deilig treretters meny og den beste gazpacho jeg noen gang har smakt til forrett. Hun delte villig oppskriften med meg, og jeg tillater meg herved å dele den med dere!
Håper det smaker!
About a year ago I was invited to celebrate my friend´s birthday at her family´s summerhouse by the coast of Norway.
We were served a delicious three course meal with the best gazpacho I´ve ever tasted as a starter. She willingly shared the recipe with me, and I hereby allow myself to share it with you!
Hope you like it!
What to buy:
1 large yellow and one large red pepper
One smallsize cucumber
10-12 cloves of garlic
One whole "day old" whitebread
1-2 shallots
2,5 dl good quality extra virgin olive oil
4-5 dl tomato juice
1 box peeled tomatoes (good quality)
2 tbs good salt (seasalt, gourmetsalt or Maldon)
What to do:
Cut the peppers in smallsize bits
Peel the cucumber and chop into pieces.
Chop the garlic and the shallots
Take three slices of whitebread (no crust) and soak them in the olive oil.
Put it all in a blender together with the tomato juice and the salt. Mix until you get a good consistency. If it is to thick add more tomato juice.
Put it in the refrigerator until serving.
Crutons:
Cut the rest of the whitebread in small pieces (no crust) and fry them in a pan together with butter and good salt (1-2 slices pr.person).
Photography: Trine Thorsen
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