oxheart tomato gazpacho

cool down with my refreshing oxheart tomato gazpacho this summer.

Recipe

ingredients:

4 big oxheart tomatoes

1 tin of chopped tomatoes

3 tbsp tomato paste

2 spring onions

1 garlic clove

1 chili

1/2 tbsp thyme

1 tbsp olive oil

1 tbsp salt

5-10 basil leaves

1/2 tbsp heavy cream

procedure:

1. grate 4 oxheart tomatoes & finely chop the spring onionns, garlic, & chili

2. in a large pan add olive oil on a medium high heat to sweat the spring onions, garlic, chili, thyme, & tomato paste

3. after 2-3 minutes add the grated oxheart tomatoes & tin of chopped tomatoes. bring to a boil then nreduce heat to a medium low & let simmer for 10 minutes

4. season with salt & add basil leaves

5. purée until a smooth consistency is reached

6. let the gazpacho cool in the fridge at approximately 5°C / 40°F for about 2 hours

7. once gazpacho has reached a thicker consistency thann the heavy cream, plate & drizzle with heavy cream

8. iss / mange / enjoy!