(for 4 people)

INGREDIENTS

  • 500 g Nutrigood mix and oats
  • 600 g ripe Piccadilly tomatoes
  • 12 basil leaves
  • 80 g peeled cucumber, sliced into rounds
  • 80 g red bell pepper
  • 100 g Tropea spring onion
  • 80 ml extra virgin olive oil
  • 30 ml vinegard
  • Ice-cold water, as needed
  • Salt, extra virgin olive oil, and black pepper for serving

    PROCEDURE

    1. Peel and slice the cucumber, and slice the Tropea onion. Soak the onion slices in cold water for at least one hour.
    2. Peel the Piccadilly tomatoes by scoring the skin with the tip of a knife and briefly blanching them in boiling water. Then cut them into quarters and remove the seeds.
    1. Place all the ingredients (except the water, salt and pepper, a few onion rings, and a few basil leaves) into a blender—or into a tall, narrow bowl if using an immersion blender. Blend in several pulses, gradually adding ice-cold water until you reach the desired consistency.
      Finally, adjust the salt if needed and stir well.
    2. Refrigerate for at least two hours (or overnight).
    3. Rinse the Nutrigood mix and oats, then cook over low heat for about 60 minutes in plenty of water (3 liters). Add salt at the end of cooking and, once done, drizzle with a bit of extra virgin olive oil. Stir and let cool to room temperature.
    4. After the resting time, divide the gazpacho into 4 bowls, add the Nutrigood mix and oats, and finish with the reserved onion rings, basil leaves, and a drizzle of olive oil and a pinch of pepper in each bowl.