Although it’s cold outside, I like to eat my all time favourite soup, Gazpacho at anytime of year. I recently had this delicious soup at Six senses hotel in the Maldives (pictured above) but it inspired me to share the recipe for my version (which is untraditionally bread and therefore gluten free).
1/4 ciabatta loaf cut into large cubes
1.2kg vine ripened tomatoes
1 clove garlic
2 handfuls of fresh basil leaves
6tbsp extra virgin olive oil
4 tsp of a good sherry vinegar
I tsp (or to taste) of Tabasco
1/2 tsp of sugar
Salt and pepper
Put the bread into a pan with some oil, salt and pepper and pan fry until the bread is well toasted. Then pop onto kitchen towel to drain off excess oil.
Pop all of the Gazpacho ingredients into a blender, reserving a few basil leaves for garnish and blitz until very smooth.
Season to taste adding more Tabasco and some salt and pepper and then serve.