Gazpacho Soup

Serves: 6

Genius Gluten Free has updated its core bread range with the introduction of new and improved recipes, offering an enhanced nutritional profile, whilst still maintaining the same award winning flavour. These new delicious recipes are all low in saturated fat, high in fibre and packed with additional vitamins and minerals, as well as boasting no artificial preservatives.

Ingredients
Method

Ingredients:

2 slices Genius New Recipe Soft White Loaf, whizzed to breadcrumbs

125ml extra virgin oil

4 tbsp sherry vinegar

1 red pepper, deseeded and diced

1 green pepper, deseeded and diced

1 onion, diced

1 cucumber, peeled

3 garlic cloves, peeled and crushed

6 ripe tomatoes, de-seeded and chopped

1 x 400g tin of chopped tomatoes

1 large pinch of sugar

250ml cold water

Salt and freshly ground black pepper

Garnish

½ red pepper, ½ green pepper, ½ cucumber all diced

Finely chopped chives

Croutons made with 4 slices Genius New Recipe Soft White Loaf (see recipe below)

method:

Soak the breadcrumbs in the oil and sherry vinegar for 15 minutes.
In a blender, whiz the peppers, onion, cucumber, garlic, fresh and canned tomatoes, sugar and water to a thin puree. Add the bread, oil and vinegar mixture. Whiz until smooth.
Taste and season with salt and pepper. Chill for 1 hour.
To serve, ladle into bowls, and garnish with a handful of diced peppers, cucumber, chives and scatter with croutons.
To make the croutons, remove the crusts from 4 slices of Genius New Recipe Soft White Loaf. Cut each trimmed slice into 1 cm cubes.
Spread over the base of a roasting tray, lightly drizzle with olive oil, season with salt and bake at 200°C/400°F/Gas Mark 6 for 10 minutes or until the cubes are golden brown.
Remove from the oven and leave to cool.

Print Recipe www.geniusglutenfree.com