Smoky Gazpacho with Cucumber, Avocado, Garlic Breadcrumbs & Parmesan
This recipe is so easy, refreshing and delicious. It’s creamy, crunchy and smoky. A perfect starter for a summer’s day or a beautiful lunch. To make this vegan simply omit the parmesan cheese.
For the breadcrumbs:
100g crusty bread torn into 1.5cm pieces
40 ml extra virgin olive oil
2 garlic cloves sliced
½ tsp crushed chilli flakes (optional)
For the gazpacho:
1 bottle of Tongue in Peat tomato juice
30g torn bread (optional)
1 garlic clove
½ small white onion (50g) sliced
1 sweet pointed red pepper (or red bell pepper) sliced
½ cucumber sliced, plus more diced for garnish
2 tbsp. extra virgin olive oil
½ tsp. sugar
½ tbsp. sherry vinegar
Diced cucumber, avocado, parmesan and olive oil to garnish
Add the 40 ml of olive oil to a skillet on medium heat, add the garlic and chilli and toss for about one minute. Add the torn bread and toss cooking until toasty golden crisp. Sprinkle with a little salt and set aside.
Add the Tongue in Peat tomato juice, bread, garlic, onion, cucumber, pepper, sugar, vinegar and olive oil to a blender and blend until smooth. Taste and adjust any flaky salt and vinegar. Refrigerate to chill from 30 minutes or up to overnight. Serve chilled in bowls, top with diced avocado, cucumber, garlic croutons, a drizzle of extra virgin olive oil and shaved parmesan.