Name: Tomato gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 6 tomatoes peeled; 100 g ciabatta crusts removed; 1 cup tomato juice; 1/2 red pepper; 2 cloves garlic cloves, crushed; 100 olive oil extra virgin; 2 Tbs vinegar red wine; sea salt and freshly ground black pepper; 1/2 red pepper chopped; 1/2 cup cucumber chopped

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Ingredients (10)

6	tomatoes — peeled
100 g	ciabatta — crusts removed
1 cup	tomato juice
1/2	red pepper
2 cloves	garlic — cloves, crushed
100	olive oil — extra virgin
2 Tbs	vinegar — red wine
	sea salt and freshly ground black pepper

To garnish:

1/2	red pepper — chopped
1/2 cup	cucumber — chopped

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Method:

Soak the ciabatta in the tomato juice until softened. Add to a food processor along with the tomatoes, red pepper and garlic and blend until smooth.

While the food processor is running, add the oil in a steady stream, then add the vinegar. Season to taste.

Refrigerate for one hour, then stir through one cup of ice water if it needs to be thinned out.

Serve chilled and garnished with chopped red pepper and cucumber.

Words and image:Fairlady magazine

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