directions

1. 1. Very finely dice a small amount of red pepper and cucumber if using as a garnish, and set aside. Roughly chunk up the remaining vegetables and garlic and combine in a large mixing bowl.

2. 2. The soup will need to be blitzed in two batches, so crumble half the bread into a liquidizer with half of the rest of the ingredients - the garlic, vegetables, olive oil, vinegar, tinned tomatoes or passata, tomato puree and seasoning, and blitz to a puree. Sieve into a large bowl and then repeat with the remaining ingredients. Check the seasoning and thin with a little cold water if it’s too thick. Chill for at least six hours or until required. Overnight is best. It must be served very cold.

3. 3. Ladle into individual bowls, cups or shot glasses and float your chosen garnishes on top.

Tapendade Bread Sticks

1. 1. Slice a loaf of ciabatta into thirds horizontally.

2. 2. Mix the olive oil with the tapenade and brush over the top of the slices. Slice each piece into 5 or 6 long sticks, depending on loaf size, and space out on a baking sheet.

3. 3. Sprinkle with sea salt flakes and a little smoked paprika and cook at 220°C (425°F) Gas 7 for 5 - 8 minutes or until golden brown and crisp.

4. 4. Store in an airtight container for a week or so. Heat through before using to freshen & crisp up. Serve in a pretty vase or glasses, or criss-crossed in a grid à la Jenga!