GAZPACHO WITH A L’OLIVIER RED BELL PEPPER & ESPELETTE CHILLI VINEGAR

Ingredients

• 800 g ripe tomatoes
• ½ a cucumber
• 1 red pepper
• 1 red onion
• 2 slices of stale bread
• ½ garlic clove
• 4 tbsp. A l’Olivier red bell pepper & Espelette chilli vinegar
• 4 tbsp of A l’Olivier French extra virgin olive oil
• ten cherry tomatoes
• 4 slices of farmhouse loaf
• 150 g fresh goat's cheese
• Pepper
• Table salt
• Water

Method

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

2. Dice the tomatoes, cucumber and pepper. Peel the garlic and onion and chop coarsely.

3. Mix vegetables, garlic, onion and bread in a blender.

4. Strain the mixture and return to the blender. Add A l’Olivier red bell pepper & Espelette chilli vinegar, A l’Olivier extra virgin olive oil from France and salt. Add water until you reach the desired consistency. Blend again.

5. Place the mixture in the refrigerator for at least 2 hours to chill.

6. Before serving, cut each cherry tomato into 3.

7. Toast the bread, spread with fresh goat’s cheese and season with a few drops of A l’Olivier red bell pepper & Espelette chilli vinegar.

8. Pour the gazpacho into bowls and add the chopped cherry tomatoes.

9. Serve with the pre-prepared toast.

Enjoy!