Gazpacho with Cacao

Gazpacho is a cool, refreshing tomato soup that people will always want to eat, especially with the El Tesoro twist: cacao.

by Willie's Cacao

Ingredients
Method

Ingredients

- 1 Red pepper
- 1 Kg Tomatoes
- 0.5 Onion
- 2 Garlic cloves
- 0.5 Cucumber
- 150 ml Extra virgin olive oil
- 3 Tbs White wine vinegar
- 3 Tbs Sugar
- 3 Tbs Willies Cacao

Method

1

Roast the red pepper under a hot grill or on a griddle until the skin has blackened slightly. Allow to cool, then peel it. (Putting roasted peppers in a brown paper bag and leaving them to steam and cool can make them easier to peel.)

2

Blanch the tomatoes in hot water for 10 seconds, then refresh them in cold water. Peel, seed and roughly chop.

3

Place the pepper, tomatoes, onion, garlic and cucumber in a food processor and begin to blitz. While the processor is going, pour in the olive oil. Blitz the gazpacho until smooth.

4

Combine the vinegar and sugar in a small pan and heat until the sugar has dissolved. Stir in the cacao and continue to heat until the cacao has melted. Remove the pan from the heat and leave to cool slightly.

5

Stir the cacao syrup into the gazpacho. Season with salt and black pepper. Chill before serving.

6

Top with shrimp or spring onion before serving.

Comments & Ratings

More Willies cacao recipes

	1	Red Pepper
	1 Kg	Tomatoes
	0.5	Onion
	2	Garlic Cloves
	0.5	Cucumber
	150 ml	Extra Virgin Olive Oil
	3 Tbs	White Wine Vinegar
	3 Tbs	Sugar
	3 Tbs	Willies Cacao

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Gazpacho with Cacao

Ingredients

Method

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Comments & Ratings