Mettez les tomates pelées dans le bol du blender. Épluchez le concombre et coupez-le en tronçons ; pelez l’échalote et coupez- la en quatre ; ajoutez-les dans le blender. Versez 20 cl d’eau et mixez longuement, pour obtenir un liquide bien lisse.
Ajoutez le sel, l’huile d’olive et le vinaigre balsamique, et mixez encore 1 minute pour bien émulsionner. Versez la moitié de cette préparation dans des sachets à glaçons et entreposez-les au congélateur au moins 4 heures. Versez le reste dans une jatte, couvrez de film alimentaire et réservez au réfrigérateur.
Au moment de servir, mettez les glaçons de gaspacho et le gaspacho liquide bien froid dans le bol du blender et ajoutez les feuilles de basilic. Mixez 1 à 2 minutes. Servir aussitôt.
Notes
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