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4p / 30min

Fact:

This is a typical Peruvian-Spanish fusion dish: the Spaniards brought Gazpacho Andaluz to Peru and the Peruvians added some tomatoes, spice and umpf. Quinoa is one of the most well-known superfoods from Peru, in this gazpacho as crunchy garnish.

Ingredients:

• 6 tasty tom tomatoes
• 6x6cm boiled pumpkin
• ½ cucumber without the peel
• 1 grilled pickled red bell pepper
• 1 red or green rocoto chilli or 6 tbsp of Let's Salsa Roasted Chipotle
• 1 small red onion
• 25mm of red vinegar
• 100mm of extra vierge olive oil
• 2 tbsp of coffee milk
• salt and pepper to taste

Garnish:

• 1 red bell pepper in vinegar
• juice of 1 lime
• 6 kalamata olives
• 1/4 green bell pepper
• 1 tbsp parsley
• 1 tbsp cilantro
• 1 tbsp mint
• 2 tbsp white balsamic
• salt and pepper to taste
• 1 tbsp of quinoa

Preparation:

1. Put the tomatoes and rocoto chilli (without the seeds) for 20min in the oven on 200°C
2. Rinse the quinoa with cold water and put it in a hot pan. Add a bit of oil when it is dried and roast in about 10 minutes. Don’t forget to stir!
3. Mix the rest of the garnish, all chopped finely, and leave in the fridge.
4. Mix the tomatoes, pumpkin, cucumbers, green bell pepper, chilli, onion, vinegar, olive oil, salt and pepper and leave in the fridge for 15min, it needs to be really cold!
5. Put the tomato mix and the coffee milk in the blender.
6. Serve the tomato mix, put the garnish on top.
7. Last step: sprinkle 1tbsp of oil and then the quinoa all over the gazpacho like it is confetti!