QUICK GAZPACHO with PAPRIKA CROUTONS

SERVES 3 / PREPARATION: 10 MIN

CROUTONS 1 ciabatta, broken into pieces olive oil paprika little chilli powder GAZPACHO 3-4 large ripe tomatoes, peeled and cut into pieces ½ red pepper, seeded and cut into pieces ½ English cucumber, cut into pieces 3 celery sticks juice and zest of 1 lemon 15ml (1T) apple cider vinegar 30ml (2T) fresh coriander 45ml (3T) olive oil paprika, sugar, salt and pepper

Tabasco (optional) TO SERVE extra cucumber pieces, cherry tomatoes and feta, spring onion and fresh thyme sprigs

Preheat the oven to 200°C. 1 Put the bread on a baking sheet and sprinkle olive oil over. 2 Generously sprinkle

paprika over, as well

as a little chilli powder. 3 Toast in the oven until crispy, periodically turning the bread over. 4 Gazpacho Put all the ingredients in the bowl of a food processor and pulse until nearly smooth. Season with paprika, sugar, salt and pepper. Add a splash of Tabasco if preferred. 5 Pour into glasses and top with extra cucumber pieces, tomatoes and feta. Garnish with spring onion and thyme sprigs and serve with the paprika croutons.