Chef Gottardo’s gazpacho soup recipe

Boat life has a special place for soups. On Highlights, Divan Corporate Chef Giancarlo Gottardo shares his special summer gazpacho soup recipe for sea lovers. Our chef reveals the secrets of his recipe one by one.
 
Once you have gathered all the necessary ingredients, which are listed in the recipe below, place them into a salad bowl and season them. Using a blender, puree all the ingredients together until they form a smooth and uniform mixture. Finally, taste the soup and adjust the salt and pepper to your preference.
 
Once the seasoning is complete, we can proceed to add 2 slices of bread and vinegar into the mixture and blend it again. If the soup's consistency is not liquid enough, we can add some cold water, ensuring that we adjust the salt to taste as we add the water.
 
After allowing the soup to rest in the fridge for 2 hours at 5 degrees Celsius, you can garnish it with mint leaves, cherry tomatoes, and cucumber to add a refreshing touch.
 
Bon Appetit!
 
Summer Gaspacho Soup Recipe
 
Ingredients (for 6 serving):
  • 500g fresh peeled and seedless tomatoes
  • 100g fresh red bell pepper
  • 100g fresh yellow bell pepper
  • 100g peeled cucumber
  • 100g peeled and sliced red onion
  • 100g jalapeno or green pepper
  • 1 bunch of fresh coriander
  • 3 slices of sourdough bread
  • 1 teaspoon sea salt
  • 1 tablespoon white wine vinegar
  • A pinch of black pepper
  • 1 teaspoon tabasco
  • 1 teaspoon horseradish
Garnish:
  • 3 leaves of fresh mint
  • 1 tablespoon cucumber cut into very small pieces (brunoise-style)
  • 1 celery cut into very small pieces (brunoise–style)
  • 3 cherry tomatoes cut in half
Cooking method:
  1. Wash and peel the tomatoes, remove the seeds
  2. Wash the bell peppers, remove the seeds and white parts, cut them into cubes
  3. Wash and peel the cucumbers, remove the seeds
  4. Wash the green bell peppers thoroughly and remove the seeds and the white part inside
  5. Wash and peel the red onions, cut them into large cubes
  6. Wash and julienne the coriander
  7. Cut the edges of our sourdough bread and cut it into cubes
 
Who is Giancarlo Gottardo?
 
 
I am Giancarlo Gottardo, originally from Palermo. Following my studies in my hometown, I embarked on a culinary journey, traveling throughout Italy, Europe, and beyond to hone my skills in the kitchen.
 
While in Italy, I had the opportunity to hone my skills in renowned hotels and restaurants like Principe di Savoia Milan and Orient Express Milan, where I gained knowledge about the world of fine dining. Seeking to expand my horizons, I then ventured to the United States to explore the new world of cuisine. During this journey, I worked as a Restaurant Chef in esteemed establishments such as Bice Restaurant in New York, Ralph Lauren Restaurant in Chicago, and Zucca Restaurant in Patina Group.
 
Following the experiences in the USA, I made the decision to return to Europe to see what had changed in Italy during my time away. I worked briefly at the Four Seasons Hotel Milan, updating my culinary skills under the guidance of master chef Sergio Mei, before being offered the opportunity to become Executive Chef at the esteemed Four Seasons Hotel in Istanbul. From there, I moved on to work in Cairo, Egypt and Beirut, Lebanon, before ultimately returning to Turkey to take up my current position.
 
Since 2011, I have held the position of Culinary Director at Divan Group, where I am responsible for creating menu concepts for hotels, restaurants, and catering services. I also develop corporate identities for existing branches and new locations that are set to open.