GAZPACHO WITH PEPPER & ESPELLETE CHILLI VINEGAR BY L'OLIVIER

Ingredients

• 800 g ripe tomatoes
• ½ smooth cucumber
• 1 red bell pepper
• 1 red onion
• 2 slices stale bread
• ½ clove garlic
• 4 tbsp A l'Olivier Pepper & Espelette Pepper Vinegar
• 4 tbsp A l'Olivier French Origin Extra Virgin Olive Oil
• About ten cherry tomatoes
• 4 slices country bread
• 150 g fresh goat cheese
• Pepper
• Fine salt
• Cold water

Preparation

1. Soak the bread in water to soften it. Drain it.

2. Cut all the vegetables into cubes: tomatoes, cucumber, bell pepper. Peel the garlic and onion, chop them coarsely.

3. In a blender, blend the vegetables with the garlic, onion and bread.

4. Strain the resulting gazpacho, return it to the blender and add the A l'Olivier Pepper & Espelette Pepper Vinegar, A l'Olivier French Origin Extra Virgin Olive Oil, salt and water until the desired consistency is achieved, more or less thick. Blend again.

5. Place the mixture in the refrigerator for at least 2 hours, so that the gazpacho is very cold.

6. Before serving, cut the cherry tomatoes into 3 pieces.

7. Grill the bread, spread with fresh goat cheese and season with a few drops of A l'Olivier Pepper & Espelette Pepper Vinegar.

8. Fill the bowls with gazpacho, add the cut cherry tomatoes.

9. Serve the toasts with the gazpacho.

Enjoy your meal!