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Summer Truffle Tomato Gazpacho
4
Convives
25
Préparation (min.)
10
Cuisson (min.)
Ingrédients
- Tomatoes and vegetables
- 800 g of ripe heirloom tomatoes
- 1 cucumber
- 1 sweet onion
- 1 clove of garlic
- 50 g of stale bread
- 50 ml of sherry vinegar
- A few fresh basil leaves
- A pinch of herbes de Provence
- Fine salt
- Freshly ground pepper
- Truffle and seasoning
- 150 ml of extra virgin olive oil flavored with black truffle by Plantin
- 25 g of fresh summer truffle
- A drizzle of mild olive oil to adjust the texture
- Gourmet finishing
- 250 g of Serrano ham
- 2 hard-boiled eggs
- A few shavings of fresh summer truffle
- A few basil leaves for plating
A Homemade Truffle Gazpacho, Fresh and Fragrant for a Refined Summer Table
This summer truffle tomato gazpacho combines the generosity of a fresh Provençal recipe with the aromatic finesse of truffle. Ripe heirloom tomatoes provide juicy, sweet flesh. Cucumber, garlic, and onion add depth, while stale bread creates a velvety texture that is dense enough without losing the expected lightness of a cold soup.
Plantin black truffle olive oil envelops the preparation in a delicate aroma, with woody notes that extend the fresh vegetable flavors. Herbes de Provence and basil evoke simple, bright summer meals, where each ingredient naturally finds its place. To successfully make a homemade gazpacho, chilling is essential: it allows the flavors to meld and round out before blending.
Served with Serrano ham, chopped hard-boiled eggs, and a few slices of fresh summer truffle, this gourmet gazpacho becomes an elegant starter, perfect for opening a summer lunch with freshness and character.
Plantin black truffle olive oil envelops the preparation in a delicate aroma, with woody notes that extend the fresh vegetable flavors. Herbes de Provence and basil evoke simple, bright summer meals, where each ingredient naturally finds its place. To successfully make a homemade gazpacho, chilling is essential: it allows the flavors to meld and round out before blending.
Served with Serrano ham, chopped hard-boiled eggs, and a few slices of fresh summer truffle, this gourmet gazpacho becomes an elegant starter, perfect for opening a summer lunch with freshness and character.
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Préparation
Prepare the tomatoes and vegetables for the gazpacho
Wash the tomatoes, remove the stem, and cut them into quarters. If their skin is thick, blanch them quickly by plunging them into boiling water for a few seconds, then into ice water. Remove the seeds from the cucumber, cut it into large cubes, and peel the onion and garlic. This preparation ensures a sweeter, more digestible, and perfectly balanced tomato gazpacho.
Soak the bread for a velvety texture
Place the stale bread in a bowl with a little cold water to soften it, then gently squeeze it between your hands to remove excess moisture. This simple step gives the truffled gazpacho a soft and creamy texture without adding cream. The bread also helps bind the vegetables and achieve a smooth cold soup after blending.
Season with truffle oil and herbs
In a large bowl, combine the tomatoes, cucumber, onion, garlic, and drained bread. Add sherry vinegar, black truffle olive oil, herbes de Provence, basil, salt, and pepper. Gently mix to coat the vegetables well. This gradual seasoning allows the truffle to complement the tomatoes without masking their natural freshness.
Let it rest in the fridge to develop flavors
Cover the bowl and let it marinate in the refrigerator for 12 hours. This resting time is crucial for homemade gazpacho: the tomatoes release their juice, the bread absorbs the flavors, the garlic softens, and the truffle oil imparts its delicate notes. The longer the preparation rests, the more harmonious the balance between freshness, acidity, and roundness becomes.
Blend the well-chilled gazpacho finely
The next day, pour the mixture into a blender and blend thoroughly until you achieve a perfectly smooth texture. For a velvety gazpacho, strain the mixture through a fine sieve, then adjust the consistency with a splash of cold water or mild olive oil. Taste and adjust the seasoning to maintain a beautiful balance between tomato, vinegar, and truffle.
Prepare the garnish with Serrano ham and eggs
Cook the eggs for 10 minutes in simmering water, cool them, then roughly chop them. Cut the Serrano ham into thin strips or delicate shards. This garnish adds a flavorful contrast to the tomato gazpacho: the creaminess of the egg, the salty character of the ham, and the freshness of the cold soup create a complete and indulgent starter.
Serve the summer truffle gazpacho
Pour the well-chilled gazpacho into bowls or deep plates. Add the Serrano ham, chopped eggs, a few basil leaves, and thin slices of fresh summer truffle. Finish with a drizzle of truffle oil just before serving. The presentation should remain simple and elegant to highlight the color of the tomatoes and the subtle aroma of the truffle.
Astuce(s) du Chef Plantin
For an even more flavorful gazpacho, prepare it the day before: resting in the fridge allows the tomatoes, herbs, and truffle oil to create a more rounded and expressive aromatic base. Choose ripe heirloom tomatoes, such as beefsteak, Black Crimea, or Andean corn. Their dense flesh gives homemade gazpacho a more flavorful and naturally balanced taste. Add fresh summer truffle slices at the last moment, just before serving. This way, they will retain their delicate texture and light aroma, perfectly suited for cold recipes.
