Chef Yasmina Ksikes's Saffron Gazpacho

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Ingredients

Filling

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  • 1 Red or orange pepper

  • 2 lbs. of ripe tomatoes, cored and cut into chunks

  • 1 peeled and seeded cucumber cut into chunks

  • I shallot peeled and cut into small chunks

  • 2 garlic cloves

  • ½ cup of olive oil

  • 2 Teaspoons of sherry vinegar

  • A few threads of Villa Jerada Saffron, diluted in 1 tbsp of water

Method

Put all ingredients in blender for about 5 min.

  1. Once fully blended put through the strainer or a chinois.

  2. Add the saffron water and mix by hand.

  3. Serve chilled and garnish with some parsley, fine diced shallots and a drizzle of olive oil.