Paprika Gazpacho with Wild Garlic and Herb Bread

Ingredients

• 1 handful wild garlic
• 3 yellow bell peppers
• 1 cucumber
• 2 shallots
• 2 cloves garlic
• 1 tsp lemon juice
• pepper (ground)
• 30 ml olive oil

Instructions

1. 1.

   For the herb bread dissolve yeast, 0.5 tsp salt, sugar and lard in 150 ml lukewarm water and knead with flour into a smooth dough. Cover and let rise in a warm place for about 30 minutes. In the meantime wash the wild garlic, shake dry and pluck leaves from stems.

2. 2.

   Roll the dough into small balls, flatten them and spread on an oiled tray. Cover with a damp kitchen towel and allow to rise again for 20 minutes.

3. 3.

   During this time wash the remaining wild garlic, shake dry, set aside some leaves for garnish. Cut the rest of the leaves into strips. Wash, deseed and chop the bell peppers.

4. 4.

   Preheat oven to 200°C (400°F) fan‑fry. Peel and dice the cucumber. Peel and mince the shallots and garlic. Blend all gazpacho ingredients except wild garlic in a blender until fine, season with salt, lemon juice and pepper. Chill until serving time.

5. 5.

   Press the dough into small flat loaves, brush with olive oil and top with wild‑garlic leaves. Bake in the preheated oven for about 20 minutes.

6. 6.

   Arrange the sliced leaves in glasses and fill with gazpacho. Garnish with remaining leaves.