Nectarine Gazpacho with Gingerbread and Basil Recipe
Nectarine Gazpacho with Gingerbread and Basil
Total time: less than 15 minutes

Preparation time: Under 10 minutes
Cooking time: None

Difficulty: Easy
For 4 servings

- 1 tomato
- juice of 1 lemon
- 16 sprigs of basil
- 2 slices of pain d'épice (French gingerbread)
- 1/2 tsp. sherry vinegar
- 1/2 tsp. olive oil
- salt and freshly ground pepper
  1. Peel the nectarines over a blender container; pit and coarsely chop them.
  2. Add the quartered, seeded tomato, lemon juice and half the well-washed basil leaves.
  3. Blend everything for 30 seconds.
  4. Add the sherry vinegar and olive oil and salt and pepper to taste.
  5. Blend again for a few seconds and place the container in the refrigerator.


  1. Just before serving, quickly blend the gazpacho again and pour into large glasses.
  2. Top with some crumbled gingerbread and 2 small basil leaves for garnish.
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