gazpacho with soft-boiled egg and feta

When the warm weather returns, gazpacho is the go-to refreshing solution for Provençal meals. Here, we give it a twist with a soft-boiled egg and crumbles of salty feta, for an appetizer that feels like a Mediterranean brunch. The whole thing is ready in 15 minutes flat: the Jean Martin de Provence gazpacho jar, made with French-grown vegetables and no preservatives, is a great alternative to a homemade version without sacrificing any flavor.

This recipe, designed for two people, is ideal as a starter for a summer lunch, a light dinner on the terrace, or even as an appetizer served in small glasses.

Preparation

Place the jar of gazpacho in the refrigerator at least 30 minutes before eating.

Boil the eggs in boiling water for 6 minutes. Run them under cold water before peeling.

Cut the bell pepper into small cubes.

Plate your gazpacho in a shallow bowl, add the bell pepper cubes, and place 1 egg in each bowl. Crumble the feta on top and sprinkle with a few optional sprouts.

Serve with a slice of toasted bread!

Chef's Tip

The secret to a perfect soft-boiled egg every time: plunge the eggs into already simmering water rather than cold water brought to a boil; the cooking time will be more precise. Count exactly 6 minutes, then immediately plunge them into a bowl of ice water for at least 2 minutes: the thermal shock stops the cooking completely and makes peeling easier. For a neat presentation, cut the egg in half at the time of serving rather than before: the runny yolk will then flow directly over the gazpacho like a natural sauce.

Plant-based variation

For an egg-free version, replace it with plant-based mozzarella pearls or cubes of smoked tofu marinated in olive oil, lemon, and Herbes de Provence. Replace the feta with a soy or almond-based plant-based feta. Add a few chickpeas roasted in the oven with a drizzle of olive oil and paprika for crunch and protein.

Food and wine pairings

This fresh and slightly tangy dish pairs perfectly with a well-chilled Provençal rosé, whose liveliness echoes the gazpacho vegetables. White wine lovers should opt for a dry and mineral wine, such as a Cassis or a Loire Sauvignon. For bread, choose a slice of country bread or toasted Provençal fougasse.

Nutritional values

Indicative estimate per serving:

• Calories: ~380 kcal
• Protein: ~20 g
• Fat: ~22 g
• Carbohydrates: ~12 g

Storage

Once assembled with the egg and feta, this dish must be consumed quickly, within a maximum of 24 hours, and kept in the refrigerator. You can boil the eggs and cut the bell pepper the day before, but assemble the plate at the last minute. This recipe cannot be frozen.

Frequently Asked Questions

Can this soft-boiled egg gazpacho be prepared in advance?

You can boil the eggs and cut the bell pepper the day before and keep them separately in the refrigerator. However, assemble the plate at the last minute to enjoy a nice runny yolk and fresh feta.

What can replace feta in this recipe?

Feta can be replaced by mozzarella, burrata for more indulgence, or by a soy-based plant-based feta for a lactose-free version.

How long does it take to cook a perfect soft-boiled egg?

Count 6 minutes of cooking in simmering water, then an immediate plunge into ice water to stop the cooking and facilitate peeling.

Can this gazpacho be frozen once prepared?

No, once assembled with the soft-boiled egg, the recipe cannot be frozen. The unopened jar of gazpacho, however, can be stored for several years.

Can this recipe be prepared without eggs?

Yes, replace the egg with plant-based mozzarella pearls, marinated smoked tofu, or a few roasted chickpeas for a vegan version.

Which wine to choose to accompany this gazpacho?

A well-chilled Provençal rosé is the classic pairing. For a white, a Cassis or a dry Sauvignon pairs very well with the feta.