TOMATO GAZPACHO SOUP
“If you prefer, serve this as a hot soup, gently heated in a saucepan”
750g roma tomatoes, chopped 2 red capsicums, chopped 1 cucumber, chopped 1 large red onion, chopped 3 garlic cloves, crushed Juice of 2 oranges 2 tsp apple cider vinegar 2 tbs sherry vinegar ¼ cup (60ml) tomato sauce 150ml extra virgin olive oil 5 thick slices sourdough, roughly torn 150g goat’s cheese, crumbled Basil leaves to serve Preheat oven to 180°C. Place the tomato, capsicum, cucumber, onion and garlic in a food processor and whiz until very smooth. Pass through a fine sieve.
Whisk the orange juice, vinegars and tomato sauce into the puree. Add 100ml olive oil, whisking constantly until the ingredients are amalgamated, then season. Chill.
Toss the torn bread in the remaining 50ml extra virgin olive oil and place on a paper-lined baking tray. Bake for 8-10 minutes, turning once, until golden and crispy.
Divide the chilled soup among bowls. Serve topped with croutons, crumbled goat’s cheese, basil leaves and freshly ground black pepper.
NUTRITION • 15G PROTEIN • 11G SAT FAT • 33G CARB • 18G SUGARS • 465MG SODIUM • 590 CAL (2475KJ)