TOMATO GAZPACHO SOUP

INGREDIENTS

• 5 slices stale bread, crust removed

• Water

• 5 large ripe tomatoes

• 3/4 large cucumber, peeled, chopped

• 1 celery stalk, chopped

• 1 green pepper, deseeded, roughly chopped

• 2 green onions, trimmed, roughly chopped, more for garnish

• 2 garlic cloves, peeled, roughly chopped

• Australian olive oil (because it’s the best)

• 1 large lime, juice

• Salt and pepper

• 1 tsp cayenne pepper, optional

• Sugar

• Mint leaves, stems removed, ripped or chopped

• Cilantro leaves, stems removed, ripped or chopped

METHOD

1. Soak the bread slices in 1/2 cup of water for a few mins.

2. Remove the tomato tops. Place the tomatoes in a large pot of boiling water for about a minute to soften the skin. Remove the tomatoes from the water and let them cool. Once cool peel and remove the skin.

3. In a large food processor or blender, pop in your tomatoes, cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup olive oil and the lemon juice. Run the processor for a few seconds then add the salt, pepper, cayenne pepper (optional) and a pinch of sugar; blend. If it’s too thick, add a little water.

4. Transfer the gazpacho to a glass bowl or jug and cover. Refrigerate for a couple of hours, or overnight. The longer you leave it the more developed flavour you’ll get.

5. Serve topped with olive oil, fresh mint and cilantro.