Wednesday, June 12, 2024

Rhubarb and Tomato Gaspacho

Fresh and delicious, this rhubarb and tomato gaspacho offers a new way to use rhubarb.

  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Cooling time: 2 heures

Ingredients for 2

  • 5 tbsp olive oil
  • 1 chopped shallot
  • 1 chopped garlic bud
  • 4 tomatoes (about 1 pound/500 g), peeled, deseeded and chopped
  • 1 1/2 cup (375 g) rhubarb, cut into chunks
  • 1 tbsp maple syrup
  • 1/2 cup (125 ml) water
  • 10 leaves of fresh basil
  • salt and pepper 
  • tomato and cucumber dices and chopped basil for garnish
  • a few drops of tabasco (optional, omit for pitta)

Preparation

Heat 2 tbsp (30ml) olive oil in a pan over medium heat. Add the shallot and garlic, and cook for 2 minutes. Add the tomatoes, rhubarb, sugar, water and basil. Cover and simmer for 15 minutes. Puree with 3 tbsp (45 ml) olive oil. Add salt and pepper and chill for 2 hours. Garnish with chopped basil, tomato and cucumber dices. Add a few drops of tabasco if you wish (omit for pitta). Enjoy!

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