Ingredients
2 slices Genius white gluten free bread, whizzed to breadcrumbs
125mls of extra virgin oil
4 tablespoons of sherry vinegar
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
1onion, diced
1 cucumber, peeled
3 crushed cloves of garlic
6 ripe tomatoes, deseeded and chopped
1x400g tin of chopped tomatoes
1 large pinch of sugar
250ml cold water
Salt and freshly ground black pepper
Garnish:
½ red pepper, ½ green pepper, ½ cucumber all diced
Finely chopped chives
Croutons made with 4 slices Genius white bread
125mls of extra virgin oil
4 tablespoons of sherry vinegar
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
1onion, diced
1 cucumber, peeled
3 crushed cloves of garlic
6 ripe tomatoes, deseeded and chopped
1x400g tin of chopped tomatoes
1 large pinch of sugar
250ml cold water
Salt and freshly ground black pepper
Garnish:
½ red pepper, ½ green pepper, ½ cucumber all diced
Finely chopped chives
Croutons made with 4 slices Genius white bread
This recipe uses
-
Soft White Farmhouse
Method
- 30 mins prep, 10 mins cooking
- 6
- To make the croutons, remove the crusts from 4 slices of bread. Cut each trimmed slice into 1 cm cubes.
- Spread over the base of a roasting tray, lightly drizzle with olive oil, season with salt and bake at 200’C/400’F for 10 minutes or until the cubes are golden brown. Remove from the oven and leave to cool.
- For the Gazpacho, first soak the breadcrumbs in the oil and sherry vinegar for 15 minutes.
- In a blender, whizz the peppers, onion, cucumber, garlic, fresh and canned tomatoes, sugar and water to a thin puree. Add the bread, oil and vinegar mixture. Whizz until smooth.
- Taste and season with salt and pepper. Chill for 1 hour.
- To serve, ladle into bowls, and garnish with a handful of diced peppers, cucumber, chives and a scatter of croutons.