A cool, refreshing tomato soup perfect for summer, especially with the El Tesoro twist: cacao.

Gazpacho With Cacao

Prep Time

25 minutes

Cooking Time

0

Serves

4

Ingredients

1 large red pepper, halved, seeds removed
1kg very ripe tomatoes
½ onion, diced
2 garlic cloves, finely chopped
½ large cucumber, peeled, seeds removed, chopped
150ml extra virgin olive oil
3 tbsp white wine vinegar
3 tbsp raw cane sugar
3 tbsp finely grated cacao. Suggestion, Colombian Los Llanos 88

 

Method

  1. Roast the red pepper under a hot grill or on a griddle until the skin has blackened slightly. Allow to cool, then peel it. (Putting roasted peppers in a brown paper bag and leaving them to steam and cool can make them easier to peel.)
  2. Blanch the tomatoes in hot water for 10 seconds, then refresh them in cold water. Peel, seed and roughly chop.
  3. Place the pepper, tomatoes, onion, garlic and cucumber in a food processor and begin to blitz. While the processor is going, pour in the olive oil. Blitz the gazpacho until smooth.
  4. Combine the vinegar and sugar in a small pan and heat until the sugar has dissolved. Stir in the cacao and continue to heat until the cacao has melted. Remove the pan from the heat and leave to cool slightly.
  5. Stir the cacao syrup into the gazpacho. Season with salt and black pepper. Chill before serving.

Ingredients

1 large red pepper, halved, seeds removed
1kg very ripe tomatoes
½ onion, diced
2 garlic cloves, finely chopped
½ large cucumber, peeled, seeds removed, chopped
150ml extra virgin olive oil
3 tbsp white wine vinegar
3 tbsp raw cane sugar
3 tbsp finely grated cacao. Suggestion, Colombian Los Llanos 88

 

Method

  1. Roast the red pepper under a hot grill or on a griddle until the skin has blackened slightly. Allow to cool, then peel it. (Putting roasted peppers in a brown paper bag and leaving them to steam and cool can make them easier to peel.)
  2. Blanch the tomatoes in hot water for 10 seconds, then refresh them in cold water. Peel, seed and roughly chop.
  3. Place the pepper, tomatoes, onion, garlic and cucumber in a food processor and begin to blitz. While the processor is going, pour in the olive oil. Blitz the gazpacho until smooth.
  4. Combine the vinegar and sugar in a small pan and heat until the sugar has dissolved. Stir in the cacao and continue to heat until the cacao has melted. Remove the pan from the heat and leave to cool slightly.
  5. Stir the cacao syrup into the gazpacho. Season with salt and black pepper. Chill before serving.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​