Flame-Roasted Gazpacho
Cooking Mode
2 Roasted Garlic Bruschetta Topping
1 Fresh basil
½ Flame Roasted Red Pepper Tapenade
3 Garden Vegetable Cocktail
1 White wine vinegar
3 First Cold Pressed Extra Virgin 100% Olive Oil
0 Salt and pepper
2 Roasted Garlic Bruschetta Topping
1 Fresh basil
½ Flame Roasted Red Pepper Tapenade
3 Garden Vegetable Cocktail
1 White wine vinegar
3 First Cold Pressed Extra Virgin 100% Olive Oil
0 Salt and pepper
Directions
1Drain 1-1/2 tubs of bruschetta topping. Remove basil leaves from stems, reserving some of the small leaves for garnish.
2Place drained bruschetta topping, large basil leaves, tapenade, vegetable cocktail, vinegar and oil in blender. Blend until smooth. Season to taste with salt and pepper. Refrigerate until cold, about 1 hour.
3To serve, garnish with remaining basil leaves, remaining bruschetta topping and a little drizzle of olive oil.
Tips
1
Taste and season gazpacho just before serving as chilling will subdue the flavour.
Disclaimer
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Personal Note
Personal Note
