Follow these steps for perfect results
white country bread
crusts removed, broken into large crumbs
sherry wine vinegar
garlic
peeled and finely chopped
superfine sugar
red chile
seeded and finely diced
extra virgin olive oil
roma tomatoes
peeled and seeded
tomato ketchup
tomato juice
scallions
finely sliced
red pepper
roasted, peeled, seeded and diced
cucumber
peeled, seeded and roughly diced
pesto sauce
salt
black pepper
freshly ground
Place the bread in a food processor or blender.
Add the vinegar, garlic, sugar, and chili and blend until smooth.
Slowly drizzle in the olive oil while blending until fully absorbed.
Add the tomatoes, tomato ketchup, tomato juice, scallions, red pepper, cucumber, and pesto.
Continue to blend to form a smooth emulsion.
Season to taste with salt and black pepper.
Chill for at least 5 minutes.
Serve with frozen olive oil cubes.
Expert advice for the best results
For a richer flavor, use roasted tomatoes.
Adjust the amount of red chili to your desired spice level.
Chill the soup for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
10 minutes
Can be made a day in advance.
Garnish with a drizzle of olive oil and fresh basil.
Serve chilled with a side of crusty bread.
Top with a dollop of crème fraîche or sour cream (optional).
Complements the tomato flavor.
Discover the story behind this recipe
Gazpacho-inspired.
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