Andalusian gazpacho with Golden apple, melon and mint brochette with apple cream of Balsamic vinegar

Soak the bread.

Put it in a bowl with water to cover. Add a little salt, oil and set aside.

Prepare the ingredients. Wash and cut the tomatoes, peppers, cucumber, onion and garlic.

Remove the seeds from the peppers.

Mix all the ingredients.

Put the mixture of ingredients in the electric mixer glass. Do not add oil, only add a little water and mix until obtaining a cream.

Add vinegar and mix again until well mixed and emulsified.

Add a little cold water to the mixture and mix well.

Taste for salt and vinegar. Not too much vinegar because  some drops of vinegar will be added later.

Sieve to remove the pepper peel.

If necessary, add more water. The texture obtained should be like a liquid cream.

Put in the fridge until reaching the temperature wanted.

Andalusian gazpacho with apple vinegar cream

Balsamic Cream ideal for:


  • 6 large ripe tomatoes, type plum tomatoes
  • 2 slices of bread, if possible from the day before, without crust.
  • 2 red peppers, 1 green pepper
  • 1 cucumber, 1 large onion, 1 garlic clove fine salt
  • 1 Golden apple
  • A piece of melon
  • 50 ml virgin olive
  • 1 mint leave
  • 15 ml Sibari Apple Vinegar Cream

  • Difficulty


  • Cost

    Low (0,35 € per portion)

  • Preparation

    25 minutes

  • Season