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Piccolo Cherry Tomato – September
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Ingredients

For the Gazpacho:

  • 1 kg very ripe red tomatoes
  • 1/2 cucumber, peeled, deseeded & chopped
  • 25 g bread, torn into pieces
  • 2 tbsp sherry vinegar
  • 6 tbsp olive oil
  • 150 ml water

To Garnish

  • 1/2 cucumber
  • 1/2 red pepper, deseeded & finely diced
  • 2 tbsp finely chopped chives
  • olive oil
  • salt & pepper

Method

  1. Put the tomatoes into a pan of boiling water for 20 seconds , drain , then peel off the skin. Slice in half, remove the seeds and roughly chop the flesh.
  2. Put the tomatoes, cucumber, bread, sherry vinegar, olive oil and water into a food processor and whiz until smooth.
  3. Pour through a fine sieve into a jug. Season well, then chill for 2 hours.
  4. Pour the tomato mixture into four soup bowls and garnish with the cucumber , pepper and chives.
  5. Drizzle over a little olive oil before serving.
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