Genius gazpacho soup
A refreshing, nutritious soup bursting with colour and flavour to serve as a starter or as part of a picnic or barbeque on a hot summer’s day.
- Serving: Serves 6
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
- 3crushed cloves of garlic
- 6 ripe tomatoes, de-seeded and chopped
- 1x400g tin of chopped tomatoes
- 1large 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 (see recipe below)
Method
- 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 scatter with croutons.
- 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.
