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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Based on a gazpacho but smooth instead of chunky this soup is wonderfully refreshing on a hot summer's day. Serve with frozen olive oil cubes (place olive oil in ice cube moulds and freeze). Ingredients:
1 slice white country bread, crusts removed and broken into large crumbs |
2 teaspoons sherry wine vinegar |
1/2 garlic clove, peeled and finely chopped |
1 teaspoon superfine sugar |
1/2 red chile, seeded and finely diced |
2 tablespoons extra virgin olive oil |
8 ounces roma tomatoes, peeled and seeded |
2 teaspoons tomato ketchup |
7/8 cup tomato juice |
2 scallions, finely sliced |
1/2 red pepper, roasted, peeled, seeded and diced |
1/4 large cucumber, peeled, seeded and roughly diced |
2 teaspoons pesto sauce |
salt & freshly ground black pepper |
Directions:
1. Place the bread in a food processor or blender. With the machine running add the vinegar, garlic, sugar and chili, and blend until smooth.
2. Add the extra virgin olive oil until the bread will absorb no more then, a little at a time, add the tomatoes, tomato ketchup, tomato juice, scallions, red pepper, cucumber and pesto. Continue to blend to form a smooth emulsion. Season to taste with salt and black pepper.
3. Serve with frozen olive oil cubes.
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