A trip to Spain and Portugal without leaving home, with this refreshing starter to share with family or friends. Thanks to Maison Brodbeck for letting us in on the secret


Ingredients for 2 litres of Gazpacho:

  • 60 g of good-quality olive oil
  • 35 g of sugar
  • 1.5 l of water
  • 125 g of cucumber
  • ½ of a red pepper
  • 60 g of onion
  • 10 g of garlic
  • 7 g of salt
  • 125 g of sherry vinegar
  • 625 g of tomatoes
  • 10 fresh basil leaves


Roughly peel, scoop out and dice the vegetables.

Peel and finely chop the onion, and crush the garlic into a pulp.

Heat the olive oil in a pan with the garlic, onion, vegetables and sugar, brown for 5 mn, then deglaze with the sherry vinegar.

Add the water and salt, cover and leave to simmer for 15 mn. Blend and refrigerate. Serve chilled and garnished with the basil leaves.



See also other recipes from the resort’s many restaurants.

A day in the life of an epicurean Read more

A day in the life of an epicurean

Welsh rarebit Read more

Welsh rarebit

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