Score the tomatoes crosswise and cut out the stalk in a wedge shape. Then scald with boiling water and leave to stand for about 1 minute. Drain, cool and peel off the skin. Cut the tomatoes into pieces and finely puree together with the apple mango puree and the grated orange zest. If necessary, pass through a fine sieve. Season to taste with salt and myAROMA chili. Cool well and enjoy.

 

Tip: If you like, you can stir a few more drops of myAROMA basil into the gazpacho.