Gazpacho with herbal oven-tomatoes


1,2 KG San Marzano tomatoes CORIANNE
1 red onion, finely chopped
2 cloves of garlic Frensh gourmet garlic THERADOR, finely chopped
100 ml olive oil
2 red peppers BONTEMPI, finely chopped
1 small chilli Fireflame, finely chopped
2 tbs. fresh gourmet rosemary ABRAXAS, finely chopped
2 tbs. common thyme ‘Fredo‘, finely chopped
4 tbs. honey
juice from 2 lemons
150 g Mini San Marzano Tomaten CAPRESE
2 spring onions, cut to fine rings
salt, pepper, sugar
2 tbs. curley parsley GRANDEUR®, finely chopped


This dish from Andalusia is a magnificent opener. The preparation of this cool classic practically flies off the shelves.

Lightly braise some garlic, diced onions and peppers and the chilli in several tbs. of olive oil in a pan until the vegetables show some colour. Blanch, peel and strain the San Marzano tomatoes. Add the vegetables to the tomato puree and chop everything with an immersion blender. Salt, pepper and sugar (with some lemon juice) to taste.

Then mix the Mini San Marzano tomatoes with herbs, the remaining olive oil, spring onions, honey and lemon juice and salt and pepper to taste.

Simmer in a gratin dish for ca. 15 minutes at 180 °C top- and bottom heat.

The gazpacho is to be served in a soup plate with oven-tomatoes in the centre and dredged with a bit of parsley.

Enjoy your meal!