Gazpacho with beef tataki
up to 15 min.
Granny Smith
Serves 2
  • 2 vine tomatoes;
  • 1 red pepper;
  • 1 cucumber;
  • 1 red onion;
  • 1 Marlene® Granny Smith apple;

  • Beef fillet, 150 g;
  • Extra virgin olive oil, to taste;
  • Salt, to taste;
  • Black pepper, to taste.

Missing some ingredients?
If you like you can add a clove of garlic to the gazpacho.

Chef in Camicia
Nicolò Zambello, Andrea Navone and Luca Palomba have all been friends since the first year of primary school. After taking different studies, they decided to found “Chef in Camicia” back in 2015. At the basis of this joint alliance is a love of food and a desire to present the world of food with a comprehensive approach.
Clean and roughly chop the vegetables.
Blend all the vegetables in a mixer with some oil, salt and pepper, and then pass through a strainer.

Season the beef with oil, salt and pepper, thoroughly massaging the meat.
Briefly sear the beef on all sides in a pan without any fat and then cut into slices.
Plate the meat and then cover the rest of the surface of the plate with the sauce.
Garnish with chives.