Chef Yasmina Ksikes's Saffron Gazpacho

Ingredients

Filling

• 1 Red or orange pepper

• 2 lbs. of ripe tomatoes, cored and cut into chunks

• 1 peeled and seeded cucumber cut into chunks

• I shallot peeled and cut into small chunks

• 2 garlic cloves

• ½ cup of olive oil

• 2 Teaspoons of sherry vinegar

• A few threads of Villa Jerada Saffron, diluted in 1 tbsp of water

Method

Put all ingredients in blender for about 5 min.

1. Once fully blended put through the strainer or a chinois.

2. Add the saffron water and mix by hand.

3. Serve chilled and garnish with some parsley, fine diced shallots and a drizzle of olive oil.