Yellow and red gazpachos
If you like gazpacho, here is a recipe to prepare a yellow pepper and one red pepper gazpacho.
1. Preheat the oven on grill position. Place all the bell peppers in the oven. Grill them, turning regularly until they are completely black. Remove from the oven and place in a ziploc bag. Let cool completely, then peel and seed. Cut into strips.
2. Prepare the red pepper gazpacho: Remove the crust of the bread slices. Thin out the basil. Put the tomatoes and their juice, basil, red pepper and slices of bread in the bowl of a mixer. Add the olive oil, vinegar, lemon juice and drops of tabasco.
3. Blend until a thick soup. Adjust seasoning and pour the soup into a large pitcher. Place in the fridge for at least 2 hours.
4. Prepare the yellow pepper gazpacho: Score a cross into the base of each tomato and plunge them into boiling water. When the skin starts to peel, drain and leave to cool. Peel the tomatoes and cut into pieces.
5. Remove the crust of bread slices. Thin out the parsley. Put the tomatoes, yellow bell peppers, parsley and bread in the bowl of a mixer.
6. Add the olive oil, vinegar, lemon juice and Espelette pepper. Blend until a thick soup. Adjust seasoning and pour the soup into a large pitcher. Place in the fridge for at least 2 hours.
Photo credit: Sucré Salé
