Persimon® kaki Gazpacho soup


  • 500 g “Persimon®” kaki
  • 400 g red tomatoes
  • Half a cucumber
  • 50 g sweet red peppers
  • 50 g green peppers
  • 1 onion
  • 1 scalded garlic clove
  • 50 g soaked hard bread
  • 1 tbsp cider vinegar
  • 150 ml olive oil
  • Salt


Wash all vegetables in cold water, and don't forget to remove the seeds from the peppers.

Cut into small pieces and place in a large, splash-proof bowl.

Now peel the “Persimon®” kakis, remove the peduncle and cut them into pieces.

Put them in the bowl along with the bread, reserving some small kaki balls for the final presentation.

Add the scalded garlic clove (to make it blander) and the vinegar, and mix with a blender.

Strain the mix, then emulsify with olive oil and salt to taste.

Serve very cold in glasses or soup plates, adding a few “Persimon®” kaki balls on a skewer.