Appetizers

Red Vine Tomatoes and Raspberry Gazpacho

09.28.14

 

 

We are at the end of September in the Pacific Northwest, and the temperatures are changing but still peaking in the seventies, so why not? Are we all in for Gazpacho? By unanimous decision, yes! And it has a twist. Raspberries.

 

Red Vine Tomatoes and Raspberry Gazpacho | Au Petit GoûtRed Vine Tomatoes and Raspberry Gazpacho | Au Petit Goût

We are at the end of September in the Pacific Northwest, and the temperatures are changing but still peaking in the seventies, so why not? Are we all in for Gazpacho? By unanimous decision, yes! And it has a twist. Raspberries.

 

Red Vine Tomatoes and Raspberry Gazpacho | Au Petit GoûtRed Vine Tomatoes and Raspberry Gazpacho | Au Petit GoûtRed Vine Tomatoes and Raspberry Gazpacho | Au Petit Goût

 

Make it fun for our young ones at home. A mix of tomatoes and raspberries. My young daughter enjoys raspberries so much that this recipe pleases her and no doubt would please your young ones too.

 

Red Vine Tomatoes and Raspberry Gazpacho | Au Petit Goût

 

At the moment we’re plating, the goal is to create a dining experience for all our young ones’ senses, not just their palate. When food looks appetizing, our mind and body look forward to an enjoyable meal. I would generally start with bright colors, which also pack so much nutrition, and play with contrasting colors and textures to increase visual appeal. I then garnish the plate with herbs, fruits or a swirl of olive oil.

 

Queen Anne - Seattle | Au Petit Goût

 

Raspberry Gazpacho | Au Petit Goût

 

Make it fun for the little ones with this very different Gazpacho. The recipe is from one of the many magazines I read assiduously and from which I get inspiration for my family’s daily meals. My young daughter is a fan of raspberries, and mingled with red vine tomatoes, it makes for a colorful, appetizing, fresh, and nutritious dish. The original recipe includes garlic, which I omitted this time as I wanted to make the gazpacho as mild as possible, so it works with the raspberries. I am a true believer in recipes as a guidebook, not a rulebook. Don’t discard a recipe just because it has certain ingredients that may not be exactly what we would enjoy. Adapt it, modify it, and savor it! Bottom line, it is your very own creation and adaptation that counts. All fruits, fresh, and different!

 

Raspberry Gazpacho
 
Total time
 
Adopted and Adapted from Hello Magazine Recipes.
:
: Appetiser
: Spanish
Serves: 4
  • 500 g of ripe tomatoes
  • 1 kg of raspberries
  • 1 clove of garlic
  • 75 g bread
  • 100 ml extra virgin olive oil
  • 100 g cherry tomatoes
  • 2 qs sherry vinegar
  • 1 qs thyme leaves
  • Salt and black pepper
  1. Dip the bread in cold water. Drain and toss in the bowl of the mixer with the peeled and crushed garlic, vinegar and half of the tomatoes, a pinch of salt and freshly ground pepper. Add remaining tomatoes and mash adding the oil in thin stream. Strain and serve cold .
  2. Serve the gazpacho in bowls with halved cherry tomatoes and raspberries . Garnish with a sprig of thyme. For those of you on the go, place gazpacho in thermos well chilled.

 

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