GAZPACHO WITH CUCUMBER & DILL SALSA
100g/2 or 3 slices of slightly stale crusty white or sourdough bread
1kg/2¼ very ripe tomatoes, diced
2 red peppers, deseeded and diced
1 cucumber, diced
2 scallions, chopped
3 cloves of garlic, crushed
200ml/¾ cup extra virgin olive oil
2tbsp sherry vinegar
sea salt and freshly ground black pepper
For the salsa
½ cucumber, diced
2 tbsps fresh dill, chopped
2 tbsps extra virgin olive oil
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.
2. To make the cucumber and dill salsa, mix the ingredients together in a bowl.
3. Pour the gazpacho into bowls and spoon the salsa on top.