Recipe from the brand-chef of the Moscow restaurant Roman’s pizza Scrocchiarella. Classic gazpacho Tiziano Casillo generously adds nectarines, cucumber, Basil, black pepper, a little of the very first suburban radishes and a drop of olive oil .

  • Number of servings: 2
  • Cooking time: 20


Grated tomatoes 400 Grams
Pink tomato with a dense flesh 400 Grams
Cucumbers 1 Piece
Pepper 1 Piece
Red onion 1/2 Pieces
Parsley 2 stalks
Parsley 2 stalks
Basil 2 stalks
Garlic (teeth) 1/2 Pieces
French baguette 40 Grams
Balsamic vinegar (dark) 6 Milliliters
Sugar To taste
Nektariny juice 100 Milliliters
Salt To taste
Fennel 40 Grams

For decoration:

Cucumber 1 Piece
Radishes 2 Pieces
Nectarine 1 Piece
Olive oil 1 tablespoon
Ground black pepper To taste

Method of preparation

  1. Punch in a blender pureed the tomatoes with a pinch of salt.

  2. Pink fresh tomatoes peel, put in blender, add cucumbers, bell pepper, onion, greens, garlic, bread, tomato sauce, fennel, olive oil, balsamic vinegar, salt and sugar punch in a blender. Add nektariny juice, stir and refrigerate.

  3. Ready pour the gazpacho into a bowl, garnish with thin slices of radish, cucumber, nectarine and Basil leaves. Season with freshly ground pepper, drizzle with olive oil.


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