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Heirloom Tomato and Bell Pepper Gazpacho

GASPACIO 01 - Peugeot Saveurs


  • 1kg assorted heirloom tomatoes
  • 3 bell peppers or 3 colors
  • Olive oil
  • White balsamic vinegar
  • Flax seeds

The Instruments of Taste

  • Isen Flax Seed mill
  • Large Rectangular Baker
  • Tahiti Salt Mill
  • Tahiti Pepper Mill
  • Sikara White Pepper
  • Balsam Seasoning Set


  • Chop the peppers
  • Remove the ends
  • Lay the pepper slices flat in a baker
  • Drizzle with olive oil
  • Roast the peppers in the broiler until the skin is charred
  • Slice the ends of the peppers into brunoise
  • Reserve the yellow peppers
  • Remove the stems and chop the tomatoes
  • Season the ends of the yellow peppers and yellow tomatoes with salt, pepper, white balsamic vinegar and olive oil.


  • Working in batches, first blend the yellow peppers and yellow tomatoes until a coarse liquid forms.
  • Repeat the process with the red tomatoes and all remaining red and green peppers.
  • Strain each batch through a fine-mesh strainer. Keep each blend in a separate bowl in the refrigerator.
  • Remove the skin of the charred peppers. Cut julienne strips.


  • Alternate two spoons of each color gazpacho on the side of a verrine or small glass jar.
  • Top with strips of peppers.
  • Drizzle with olive oil and sprinkle with freshly ground flaxseed powder.