Gazpacho with Olive Tapenade

Cook time 30 minutes
Servings 6


5 large tomatoes, very ripe, peeled and deseeded
1 clove garlic
1 small red onion
1 red capsicum
2 Lebanese cucumbers, peeled and deseeded
80 ml good quality extra virgin olive oil
4 tbs. sherry vinegar
120g 3 day old sourdough bread, crust removed
200ml cold water
Salt and pepper

2 tbs. olive tapenade
Small handful of baby basil leaves


Gazpacho with Olive Tapenade


Soak the bread in 100ml of the cold water.

Add the tomatoes, garlic, onion, capsicum and cucumber to the blender and puree until very smooth. Add the soaked bread and blend again. With the motor still going, add the vinegar and, in a steady stream add the olive oil and water. Season to taste and allow to chill in the fridge.

Serve the soup in individual bowls topped with tapenade and basil.