Gazpacho Tomatoes, apricots, verbena and olive oil Oliv&sens

On these days of heat wave this recipe is perfect!

Ingredients

• 2 good beefsteak tomatoes
• 7 very ripe apricots
• a few verbena leaves
• 50 cl ofolive oil Oliv&sens Bouteillan
• 1 young white onion
• salt, pepper (to your taste)

Among the ingredients of the recipe you will find olive oil. I used theolive oil Oliv&sens Bouteillan, for its vegetal and herbaceous side, it is perfect to accompany gazpacho.

Prep time

• Peel the tomatoes (to do this, simply immerse the tomatoes for two minutes in boiling water - the skin will start to crack, you can peel them as soon as they have cooled down a bit)
• Chop the small onion
• Pit the apricots
• Put all the ingredients in a bowl and mix.
• Put salt and pepper at your taste.
• Keep in the fridge for at least an hour.

Tasting

Serve well chilled as a starter and if necessary add a few ice cubes.

Refreshing gazpacho recipe, original, delicious and so simple to make, To be found in Elle à table, July August 2022. A number of summer recipes, putting tomatoes in the spotlight.

L'olive oil Oliv&sens Bouteillan and our other monovarietal olive oils can be found in our Online Store.

Good tasting !

Myriam & David