Gazpacho with Sourdough & Parsley Oil

Cooking time: 40mins

SERVES: 6-8

Ingredients

-1kg Ripe Tomatoes. plum
-1 Cucumber, peeled.
-1 Red Bell Pepper, cored.
-1/2 Red Onion.
-2 Small Garlic cloves.
-30g Olive Oil.
-30g Sherry Vinegar.
-5g Salt .
-1 Pinch Cracked Black Pepper.
-2g Ground Cumin.
-1/2 Loaf Sour Dough.
-200g Parsley.
-200g Sunflower Oil.

Method

Cut your tomatoes and place in a large bowl then mix in your cucumber, red pepper, red onion, garlic cloves, salt, black pepper and cumin. Marinate overnight.
-Blend together your parsley and oil on high speed until a temperature of 72°C is achieved, at this stage pour the green oil mixture onto a clean blue jay cloth, suspended in a sieve over a bowl. place this into the fridge to drain.
-Cut your sourdough into croutons, drizzle with a little olive oil and bake in the oven at 170° for 8 minutes until golden brown. When they come out, give them a flicker of salt and pepper & set aside.
-Pour the marinated tomatoes into your blender, along with the olive oil, sherry vinegar and one slice of sourdough (crusts removed). Blend on high until a smooth velvety Gazpacho is achieved.
-Place in the fridge to cool slightly, then pour into a serving bowl, drizzle with your super green parsley oil, scatter with croutons and enjoy. Extra herbs as garnish are optional.