Refreshing Gaspacho, mini Greek salad & feta cream
Refreshing Gaspacho, mini Greek salad with fresh oregano, feta cream & bread chips
Ingredients
FOR 10 SERVINGS
Gaspacho
- 10 ripe tomatoes
- 2 red peppers
- 1 small cucumber
- 1 small red onion
- 1 small clove garlic
- 3-4 g Xeres vinegar
- 70 g olive oil
- 4-5 drops of tabasco
- Salt/Pepper
Feta Cheese Cream
- 150 g feta cheese
- 80 g fresh cream
- 3-4 fresh oregano leaves
- White pepper
Bread Chips
- 1 small baguette
- Olive oil
- Fresh thyme
Mini Greek salad
- 2 large tomatoes
- 1/2 cucumber
- 1/4 of red, yellow & green pepper
- 1 small onion
- 10 olive fillets
- Few fresh oregano leaves
- Olive oil
- Salt/pepper
Method
Preparation
Preparation
STEP BY STEP
Of the Soup
- STEP 01Chop all ingredients in irregular pieces and mix them in the blender until the soup is homogenised, adding the tabasco, the vinegar, salt and pepper and olive oil.
- STEP 02Strain the mixture through a thin chinois and leave it in the fridge. Serve it after it is properly cooled.
Of the Feta Cheese Cream
- STEP 03Mix the feta cheese with the fresh cream in the blender until the mixture is homogenised.
- STEP 04Finely chop the fresh oregano, add the pepper and stir.
Of the Bread Chips
- STEP 05Put the baguette in the freezer to freeze it well.
- STEP 06Slice the baguette pretty finely in the slicer.
- STEP 07Spread on a baking tray, pour the olive oil and sprinkle with fresh chopped thyme.
- STEP 08Bake in the oven or the salamander broiler until golden brown.
Of the mini Greek salad
- STEP 09Cut all the ingedients in small cubes, add chopped fresh oregano, olive oil, salt pepper & mix.
