GAZPACHO

Serves: 4

Prep Time: 10 mins

INGREDIENTS:

500g seasonal tomatoes, roughly chopped

1/2 cucumber, peeled and roughly chopped

1 clove garlic

2 tbsp red wine vinegar

2 tbsp olive oil

5g basil leaves

Tabasco sauce

Salt and Pepper

Bells of Lazonby 1946 Sourdough sliced into cubes

A drizzle of olive oil

TO SERVE:

A drizzle of olive oil

Basil leaves

METHOD:

For the Gazpacho

1. Place the tomatoes, cucumber, garlic, vinegar, olive oil and basil leaves into a blender. Blitz until smooth.
2. Add Tabasco sauce to taste and season with salt and pepper. Chill in the fridge for 2 hours.

For the Sourdough Croutons

1. Pre-heat the oven to 180°C (fan)/ 200°C/400°F/gas mark 6.
2. Place the sourdough cubes onto a baking tray. Drizzle with olive oil and season with salt and pepper. Toss to combine.
3. Bake for 15-20 minutes or until golden brown and crispy. Allow to cool and set to one side.

To Serve

1. Spoon the chilled gazpacho into chilled serving bowl. Top with croutons, a drizzle of olive oil and garnish with basil leaves.

CHEF'S TIP:

This is a delicious summer starter using tomatoes at their best. Why not serve in chilled shot glasses as a canape for a summer party.