Gazpacho with black olive, basil and feta
:
2
Course
:
Lunch, Dinner
Prep Time
:
1 hr
Ingredients
500g cherry vine tomatoes
2 cloves garlic
Sea salt and black pepper
60g leftover bread, crust removed, torn into small pieces
About 200ml vegetable stock, cooled
5tbs good quality olive oil
Juice of half a lemon
1tsp sugar
½tsp tabasco
For the topping:
1tbs good quality olive oil
50g pitted black olives, chopped
Handful picked basil leaves
30g feta cheese, crumbled
Preheat the oven to 140 degrees. Slice the cherry tomatoes in half and place on a lined oven tray along with the garlic cloves. Season with salt and pepper and roast in the oven for one hour at 140 degrees. Remove from the oven and allow to cool.
Place the cherry tomatoes, garlic, bread, vegetable stock, olive oil, lemon juice, sugar and Tabasco into a blender and blend until smooth. You can add more stock if needed until it reaches the desired consistency. Cover and place in the fridge for two hours before serving but it can be left in the fridge overnight.
To serve, spoon into bowls. Top with some more olive oil, black olives, basil leaves and some crumbled feta.
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