Kosher gazpacho with croutons recipe
Ingredients
2 garlic cloves, peeled and chopped
2 slices of brown bread
900g sweet ripe tomatoes, peeled and deseeded
2 cucumbers, cut in half and deseeded
2 red peppers, deseeded and chopped
4 tablespoons fresh basil
570ml tomato juice or passata
pinch of sugar
salt
freshly ground black pepper, to taste
For the croutons
4 slices of thick brown bread, cut into cubes
To garnish
croutons
6 tablespoons fresh basil
drizzle of extra virgin olive oil
Combine all the ingredients in a food processor and blend until smooth. Leave in the refrigerator to allow the flavours in infuse and the mixture to cool. Pour into bowls and chill well. To make the croutons, preheat the oven to 200°C/400°F/Gas mark 6. Place the bread cubes on an oven tray. Bake for 10 minutes and remove. To serve the stylish way: Garnish with crispy croutons, fresh basil and a drizzle of extra virgin olive oil.
