Bell pepper gazpacho with multicolored tomatoes and parsley

Serves : 4

Preparation time : 25 minutes

Ingredients

• 8 red peppers, roasted
• 4 greenhouse tomatoes
• 1 lemon, juice
• 60 ml (4 tbsp.) olive oil
• Tabasco to taste
• Water to taste
• Salt and pepper to taste

Garnish

• 60 ml (4 tbsp.) parsley leaves
• 60 ml (4 tablespoons) basil leaves
• ½ clove garlic
• 120 to 150 ml (8 to 10 tbsp.) olive oil
• 60 ml (4 tbsp.) white balsamic vinegar
• 1 yellow tomato, sliced or quartered
• 1 currant tomato, sliced or quartered
• 1 orange tomato, sliced or quartered
• Salt and pepper to taste

Preparation

1. Puree peppers, tomatoes and lemon juice, olive oil, Tabasco to taste, salt, pepper and a little water in a blender or blender foot to desired consistency. Check seasoning.
2. For garnish, puree parsley, basil, garlic, olive oil, white balsamic vinegar, salt and pepper with blender foot. Check seasoning.
3. In a bowl, combine sliced or quartered tomatoes and prepared mixture. Check seasoning.
4. In each soup plate or large serving bowl, spread the bell pepper gazpacho, then in the center, the parsleyed tomatoes.

NB: For added protein, an addition of cured ham or crisply chopped cooked bacon are good options.