GAZPACHO WITH CUCUMBER & DILL SALSA

GAZPACHO WITH CUCUMBER & DILL SALSA

 
Gazpacho with cucumber and dill salsa
 

Serves 6 

INGREDIENTS

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 

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. 

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.