START YOUR MEAL WITH LOMONDO

Lomondo Gazpacho_ 1.jpg

lomondo gazpacho

Lomondo-Kitchen.jpg

Lomondo Kitchen

 
Lomondo Gazpacho_ 1.jpg

Prep Time:

Cook Time: 

Serves:

15 minutes

5 minutes 

4

INGREDIENTS

6 very ripe tomatoes, roughly chopped

2 cloves garlic

salt and pepper

1 tbs Lomondo Age Caramelised Balsamic

Lomondo Extra Virgin Olive Oil

 

Toppings

1/2 cup blanched almonds

1/2 cup Lomondo Extra Virgin Olive Oil

1 tsp sea salt

ice cubes

1 Lebanese cucumber, very finely diced

LOMONDO GAZPACHO

Place the tomatoes in a blender or Thermomix with the garlic, pepper and Lomondo Caramelised Balsamic. Puree, adding sufficient oil to achieve the correct consistency, this will be approximately ½ cup.

 

Place the almonds in a small frying pan. Add the oil then place over medium heat.  Cook until the almonds are golden then drain thoroughly and toss with salt. Whilst the oil is still hot, cook the prawns until cooked, 2 minutes, then drain. Roughly chop the almonds.

 

Spoon Gazpacho into serving glasses and place an ice cube in each glass. Top with cucumber and almonds and a generous drizzle of Lomondo Extra Virgin Olive Oil and Lomondo Aged Caramelised Balsamic.  

 

Serve with oysters or other seafood if desired.

 

 

PDF OF RECIPE