Smoky tomato gazpacho

chilled soup gazpacho red peppers soup tomatoes

N/A

Unknown!

Source

Ingredients

2 slices wholemeal bread

½ tbsp olive oil

1 tsp dried oregano

2 garlic cloves

½ small bunch of basil

200g roasted red peppers from a jar

800g tomatoes, roughly chopped

1 tsp caster sugar

1 tsp white wine or apple cider vinegar (check the label if vegan)

1 tbsp chipotle paste

Method

Blitz the bread in a small food processor until you have large breadcrumbs. Drizzle the olive oil into a frying pan over a high heat, add the breadcrumbs along with the oregano and fry for 4-5 mins until golden brown. Transfer to a plate and set aside to cool.

Meanwhile put 300ml water, the garlic, most of the basil, red peppers, tomatoes, sugar, vinegar and chipotle paste in a jug blender. Blitz on a low speed and slowly increase the speed to maximum until you have a smooth gazpacho. Season and chill until ready to serve.

Ladle into bowls, sprinkle over the breadcrumbs and scatter over the reserved basil leaves to serve.