GAZPACHO WITH GARLIC CREAM

Ingredients: (serves 4 to 6)

Gazpacho

5 tomatoes, de-seeded and diced

1 red pepper, de-seeded and diced

1 cucumber, peeled, de-seeded and diced

2 stalks celery, diced

1 onion, chopped

3 slices of stale white bread

150 ml extra-virgin olive oil

40 ml milk

1 tsp tabasco

1 tbsp red wine vinegar

Salt and pepper to taste

Mix the diced tomatoes, red pepper, cucumber, celery, onion, shredded bread, olive oil, milk, tabasco, vinegar and pepper in a large bowl. Mix well. Cover and refrigerate for 2-3 hours.

Blend until smooth, add salt and vinegar to taste. Mix well. If you prefer a more ‘liquid’ consistency, add a little water. Keep chilled until serving time.

Garlic cream

1 clove of garlic, minced

100 ml double or single cream

Mince garlic with garlic crusher. In a small bowl, mix cream and crushed garlic, stir well. Pass the sauce through a sieve. Set aside and keep cool.

Garlic croutons:

1/2 stale baguette bread

70 ml olive oil

1 clove garlic, sliced finely

Salt to taste

Preheat oven 180° C/350 F. Slice stale baguette bread into cubes. In a large bowl, mix cubed bread, olive oil, garlic and salt. Place on parchment covered baking tray and bake for 15 minutes or until golden. Set aside to cool.

Serve chilled gazpacho soup with garlic cream (drizzled) and croutons.

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