A fresh glass to open the meal or an ideal substitute for lunch on the hottest days, this Apulian version of the best known Spanish cousin involves the use of only tomatoes instead of peppers and is enriched with almonds, taralli and black olives, inevitable ingredients of Apulian cuisine.
- Time: 5 min of preparation, 5 min of cooking
- Type of Cooking: In a pan or pan
- Doses for: 6 people
Ingredients for Apulian Gazpacho
- 6 large and ripe tomatoes
- 100 g of Apulian tarallini
- 30 g of peeled almonds
- 30 g of pitted black olives
- 6 spoons of extra virgin olive oil
- 3 tablespoons of anchovy sauce
- 1 sprig of basil
- 1 pinch of oregano black pepper.
- Toast the almonds in a pan or in the oven without seasoning.
- Blend the pulp, the water and the tomato seeds and season with the anchovies, a little salt and pepper, the oregano and the chopped basil and a nice drizzle of oil. (For a fresher and more fluid juice, whisk with a little ice).
- Compose the glasses by placing some crumbled tarallini, olives and toasted almonds on the bottom; pour the tomato juice, complete with a drizzle of oil and serve.