TOMATO AND PEPPER GAZPACHO

"COLD SOUP?!" Cries your dad. Yes dad. It's cold soup and it is fucking fantastic. It tastes really well good and if you don't believe me try this recipe on for size you berk.

15 Mins Prep (plus chilling time)

Ingredients

(TO FEED 2)

3-4 Large Tomatoes
A Red Pepper
4 Cloves of Garlic
Salt & Pepper
2 Slices of White Bread
2 Slices of Sourdough
Teaspoon Oregano
Teaspoon Chilli Flakes
Half Teaspoon Cumin
2 Tablespoons Smoked Olive Oil
Tablespoon Olive Oil
Smoked Salt
A Cup of Milk
Half a Cucumber
Half a Shallot
Teaspoon Sherry Vinegar
Tablespoon of Capers

Ingredients

Instructions

If the weather is good, stick your pepper and tomatoes out in the sun for an hour or two. I think it helps the flavour but I may be talking rubbish.
Preheat the oven to 180ºC. Slice your sourdough into croutons. Crush 3 cloves of garlic with the skin on. Toss these in a bowl with your sourdough bits. Add a good glug of smoked olive oil if you can get it, regular olive oil is fine if not. Smoked salt is also nice here, just a big pinch. Add black pepper, chilli flakes and oregano. Mix together. Pop onto a baking tray and bake for about 10 minutes until crispy.
Whilst the croutons are getting crunchy we can prepare our veg/fruit. Slice the tomatoes and pepper in half and scoop out all the seedy business. Peel the cucumber and remove the seeds. Peel your shallot also. Remove the crusts of two slices of white bread and stick those in a bowl with enough milk to submerge the bread.
Add your tomatoes, pepper and shallot to a blender. Pop in a peeled clove of garlic. Add salt and pepper, cumin, sherry vinegar and your wet white bread. I like to add a little of the milk as I think it gives the soup more of a creaminess. Blend this until very smooth. Pop in a container and chill in the fridge for an hour or two.
Serve your gazpacho with croutons on top, black pepper, a drizzle of smoked olive oil or normal olive oil, and a dotting of capers for a little salty slap. Swim in this soup.