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. Last Updated: 07/27/2016

Chef's Secrets: Tomato Gazpacho

Courtesy of Stary Cherdak
Stary Cherdak's head chef, Mikhail Galeyev, shares a recipe for a refreshing cold soup.


2 bull's heart tomatoes (800g)
100g tomato juice
10g soy sauce
8g Worcester sauce
1 garlic clove
20g red Bulgarian pepper
20g yellow Bulgarian pepper
10 chives
40g sundried tomatoes
basil sprig
salt, pepper and sugar to taste
salted breadsticks with thyme

In a blender, combine the tomatoes (minus seeds and skin), juice, several ice cubes, basil, sugar, garlic, salt, pepper and sauces. Beat into a puree. Pour into a whisky glass and place sundried tomatoes and chives on top. Serve with salted breadsticks and thin slices of Bulgarian pepper (seeds removed).