Chef Robuchon’s Gaspacho

  • Preparation 30 min
  • Portions 4 pers.

Ingredients needed

Serves 4

For the gaspacho

  • 1 kg vine tomatoes, cut in 8 (5 to 10 tomatoes, depending on size)
  • 2 cloves garlic
  • 50 g country bread
  • 15 ml (1 tablespoon) salt
  • 90 ml (6 tablespoons) Intense Favuzzi extra virgin olive oil
  • 45 ml (3 tablespoons) Favuzzi sherry vinegar

To garnish

  • 200 g (7 oz) plain Greek yogurt
  • 40 g (1 ¾ oz) mustard

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Steps of preparation

  1. Combine all gazpacho ingredients in a large bowl and cover with cling film.
  2. Refrigerate overnight. Prepare the garnish in advance: mix yogurt and mustard (adjust quantity of mustard to taste) in a freezer-safe container.
  3. Close hermetically and put in the freezer overnight as well.
  4. When it is time to serve, take yogurt and mustard garnish out of the freezer, and gazpacho ingredients out of the refrigerator.
  5. Transfer gazpacho ingredients to a blender and pulse until very smooth.
  6. Just before serving, scrape yogurt and mustard blend with a spoon and use to decorate the soup.
  7. Finish with a dash of freshly cracked pepper from the mill and a drizzle of intense Favuzzi olive oil.

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