Two-Color Gazpacho

Ingredients

• 3 shallots
• 1 Garlic clove
• 1 cucumber
• 2 stalks celery
• 250 g Cherry Tomatoes
• 250 g yellow cherry tomatoes
• 1 red chili pepper
• 3 red bell peppers
• 3 yellow bell peppers
• 6 tbsp Olive oil
• 4 tbsp sherry vinegar
• Salt
• black pepper (freshly ground)
• a handful basil

Instructions

1. 1.

   Peel the shallots, garlic and cucumber. Wash the celery and tomatoes. Rinse the chili pepper, halve it and scrape out the seeds. Wash the bell peppers, halve them and remove the stems. Chop all vegetables finely.

2. 2.

   Blend half of the shallots, garlic, cucumber, chili and celery with the red cherry tomatoes, red bell peppers, 3 tbsp olive oil and 2 tbsp sherry vinegar in a stand mixer to make a red gazpacho. Season with salt and pepper. Blend the remaining vegetables with the leftover oil and vinegar to make a yellow gazpacho and season similarly.

3. 3.

   Wash and finely chop the basil. Stir half into each gazpacho and serve well chilled.