Gazpacho & Tapenade Bread Sticks
Rated 5.0 stars by 1 users
Author:
Jane Lovett
servings
10-12
Gazpacho is just perfect as a starter or for a picnic on a hot summer’s day, or in shot glasses as a ‘canapé’, possibly with a nip of vodka! Fresh, healthy and easy, it’s an inexpensive way to feed a crowd and a summer glut-guzzler too!

ingredients
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2 red peppers, quartered & seeded
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1 large cucumber
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1 large or 2 small onions
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900 g (2 lbs) very ripe tomatoes
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2 large cloves of garlic, peeled
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1 slice of white bread, soaked in water and squeezed out
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125 ml (4 floz) olive oil
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1 tbsp sherry or red wine vinegar
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400 g (14 oz / fl oz) tin chopped tomatoes, or passata
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1 tbsp tomato puree
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1 tsp sugar
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2 tsp salt freshly ground black pepper
Tapenade Bread Sticks
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1 x ciabatta loaf
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3 tbsp tapenade
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5-6 tbsp olive oil
directions
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. 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. Ladle into individual bowls, cups or shot glasses and float your chosen garnishes on top.
Tapendade Bread Sticks
1. Slice a loaf of ciabatta into thirds horizontally.
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. 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. 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!
Recipe Note
Get-Ahead:
Make to the end of Step 2 up to 2 days ahead. It will last for several days in the fridge.
Hints & Tips:
The vegetable quantities are very flexible. Just use the recipe as a guide.
This will taste different every time you make it. The quality of the vegetables determines the final result. As with all food to be eaten cold, the flavour will be dulled when chilled, so bear this in mind when seasoning at the outset and check again before eating.