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.

• 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

1. Soak the breadcrumbs in the oil and sherry vinegar for 15 minutes.
2. 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.
3. Taste and season with salt and pepper. Chill for 1 hour.
4. To serve, ladle into bowls, and garnish with a handful of diced peppers, cucumber, chives and scatter with croutons.
6. Croutons
7. 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.