Smoky tomato gazpacho
- Preparation and cooking time
- 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
- STEP 1
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.
- STEP 2
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.
- STEP 3
Ladle into bowls, sprinkle over the breadcrumbs and scatter over the reserved basil leaves to serve.