Gazpacho revival

Name: Gazpacho revival
Prep time: 40 min
Total time: 40 min
Yield: 4 people
Cuisine: Spanish
Ingredients: 3 Yellow peppers; 1 Orange; 8 Pomodori tomatoes; 1/2 bunch Flat-leaf parsley; 8 tbsp Garlic oil; 1 Cucumber; 2 tbsp White wine vinegar; 1 tbsp Honey; 1/2 loaf Ciabatta; 2 tbsp Black olive tapenade; 4 tbsp Olive oil; to taste Salt and black pepper

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A more dressed-up gazpacho with ripe tomatoes, yellow pepper and cucumber, served as a cold starter that looks elegant but still tastes unmistakably summery.

Serves: 4 people

Preparation time: 40 min

Ingredients

Yellow peppers – 3
Orange – 1
Pomodori tomatoes – 8
Flat-leaf parsley – 1/2 bunch
Garlic oil – 8 tbsp
Cucumber – 1
White wine vinegar – 2 tbsp
Honey – 1 tbsp
Ciabatta – 1/2 loaf
Black olive tapenade – 2 tbsp
Olive oil – 4 tbsp
Salt and black pepper – to taste

Method

1. Blend the tomatoes with part of the cucumber, orange juice, vinegar, garlic oil and olive oil until smooth.
2. Roast or peel the yellow peppers if desired, then blend or strain for an extra-silky texture.
3. Chill the soup well so the flavours settle and the freshness comes forward.
4. Cut the bread into small pieces, toast them and finish with a little olive tapenade. Serve the cold gazpacho with the crunchy garnish on top or alongside.