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Tomato Gazpacho




450 g ripe tomatoes
50 g peeled onions
½ tsp of chilli
100 cl of chicken broth
1 tbsp of olive oil
2 tbsp of vinegar
Basil leaves
8 slices of brésaola (beef charcuterie)



Peel then mince the onions.
Wash the tomatoes, mix them with the onions, pepper, chicken stock, olive oil and vinegar.
Pour into verrines and refrigerate for 1 hour.
Sprinkle with chopped brésaola and garnish with basil leaves.


Easy and Light Recipe ... and Bon Appétit! :)

Photo of Miriam M.

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