Gazpacho Recipe

Ingredients

• 1 lb ripe roma tomatoes (450g)
• 3 inch cucumber (90g)
• 1/4 tsp garlic (finger-tip size)
• 1/3 cup yellow onion (60g)
• 1/2 pc red bell pepper (30g)
• 1/4 cup panko breadcrumbs
• 1 tbsp extra-virgin olive oil (15ml)
• 1 1/2 tbsp balsamic vinegar (22.5ml)
• 1/2 cup icy water
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Cutting tomatoes into halves and coring them is the first step in preparing the ingredients. Chop the cucumbers into smaller pieces.

2. 2

   Place everything in a high speed blender.

3. 3

   Blitz it until all ingredients are combined and puréed. (Stir and scrape down the sides half way if needed.) *Note

4. 4

   Chill the mixture in the fridge for at least 30 minutes or overnight before serving. Topped with diced cucumbers and extra-virgin olive oil. Enjoy!