Mini Gazpacho

Ingredients

• 1 kg tomatoes
• 2 red bell peppers
• 1 bunch spring onions
• 1 cucumber
• 5 slices whole‑grain sourdough bread (crumbs removed)
• 50 ml sherry vinegar
• 2 peeled garlic cloves
• 1 tsp Honey
• 2 chili peppers
• 150 ml olive oil
• 2 tbsp Tomato paste
• 1 l tomato juice
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Heat tomatoes, shock in cold water, peel, quarter and seed.

2. 2.

   Wash bell peppers, quarter, remove seeds and white membranes, place skin side up on a baking sheet. Grill until skins blister and begin to blacken. Remove from oven, cover with a damp cloth to cool, then peel off the skins.

3. 3.

   Wash spring onions, trim and slice into rings.

4. 4.

   Peel cucumber, halve, deseed and dice.

5. 5.

   Cube bread and put in a blender. Add vinegar, garlic, honey and cleaned chili peppers. Blend until smooth. Gradually add olive oil. Then add remaining ingredients and finish with more olive oil until a creamy soup forms. Season with salt and pepper and serve in small glasses.