GAZPACHO
with basil chiffonade
Ingredients
serving size 4 people
3 medium vine tomatoes
1 small red onion
1 small cucumber
1 medium green bell pepper
1/2 tsp habanero, minced
2 garlic gloves
1/4 cup sherry vinegar
1/2 cup olive oil
1/2 cup tomato puree
1 tbsp tomato paste
1/4 cup brioche crumbles
basil, chiffonaded for garnish
salt and pepper
Recipe
Roughly chop tomatoes, onion, cucumber, and pepper. Add to blender with remaining ingredients. Puree to desired smoothness. Salt and pepper to taste.
Refrigerate until ready to serve.
Serve with a drizzle of good olive oil, fresh pepper and basil.
