1 Boil water. Plunge the tomatoes in briefly, remove and peel. Cut in large chunks and put in bowl.
2 Cut the peppers, remove the white part, seed, and cut in large chunks. Add to bowl.
3 Peel and seed cucumbers; cut into wedges and add to bowl. Salt and pepper the vegetables and add truffled olive oil. Cover with plastic wrap and let macerate 2 hours in the fridge.
4 Add the chicken stock, vinegar and bread crumbs. Puree in food processor or blender.
5 Serve chilled in tall glasses.
My advice: You can also use Truffled Olive Oil or aged red wine vinegar with truffles to perfume the gazpacho.
Decorate each glass with :
a little truffle juice,
a pinch of truffle shavings/breakings in the middle to add a crunchy note,
or even make it Cappuccino styled, with a dollop of truffled whipped cream (see the recipe in the dessesrt section) |
