After the chicken broth-based popsicle recipe to eat Mon Bouillon cold during the summer months, I wanted to share another recipe with you... The strawberry-tomato-basil gazpacho recipe.
800g ripe, fragrant tomatoes
3 stalks of basil and a few leaves for garnish
2 frozen turmeric My Chicken Bouillon cubes or the rest of your cold broth (not too much so that the gazpacho is not too watery)
2 tablespoon(s) of olive oil
5 drop(s) of Tabasco
Plunge the tomatoes into a saucepan of boiling water for 2 minutes to remove the skin. Remove the stem, cut the tomatoes into pieces and place them in a blender with the cold broth.
Wash and hull the strawberries, add them to the tomatoes. Reserve a few to serve. Wash the basil and add it to the blender.
Then pour in the vinegar, olive oil and Tabasco, salt and pepper in the mill and mix finely.
Then pour into six glasses and add a few slices of strawberries and a few basil leaves.
Enjoy well chilled.
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