Gazpacho with Pintxos

This is a really fun spread, that looks fantastic, tastes delicious and really easy to pull together. I use sprigs of fresh rosemary instead of wooden skewers - remove two-thirds of the leaves (sprinkle them over the mozzarella, olives or sun-blushed tomatoes). The sprig of rosemary not only looks great but it also scents whatever you skew on to it. Pour your chilled gazpacho into small glasses. Then invite everyone to help themselves to build their own pintxos. Otherwise you can have the pintxos done in advance. Skewer any of the pintxos below onto the sprig of rosemary.

GAZPACHO

INGREDIENTS:

100g slightly stale crusty white or sourdough bread

1kg very ripe tomatoes, diced 

2 red peppers, deseeded and diced 

1 cucumber, diced 

2 scallions, chopped

3 cloves of garlic, crushed 

200ml extra virgin olive oil

 2tbsp sherry vinegar 

sea salt and freshly ground black pepper

METHOD:

1. Place the tomatoes, bread, peppers, cucumber, garlic, scallions, sherry vinegar and olive oil in a food processor and season with sea salt and freshly ground black pepper. Blend until smooth, then place in the fridge for an hour to chill.