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Gazpacho
Serves 6
500 g ripe tomatoes
1/2 cucumber (peeled & deseeded)
1 red pepper
2 sticks celery
� small onion
3 slices white bread (no crusts)
3tblsp sugar
250ml Morgenster Extra Virgin Olive Oil
2tblsp balsamic vinegar
50g toasted whole almonds
1 L tomato juice
Sea salt & freshly ground black pepper
Roughly chop everything and leave to marinate for at least 30
minutes. Liquidise the chopped ingredients together with the tomato
juice in a Jug Blender and strain. Serve ice cold with chopped
chives.
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