Tomato & capiscum gazpecho, bread & cheese
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Garlic (use 1 clove per person
PANTRY STAPLES: Cooking oil, salt, pepper
YOU’LL NEED: Bowl, frying pan, knife, chopping board
ALLERGENS: Wheast, gluten, yeast, dairy
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.
1. Prepare the ingredients: Wash all the vegetables. Halve the roma tomatoes. Peel the cucumber. Slice the cheeks off the capsicums. Thinly slice the parsley.
2. Make the gazpacho: Blend or process the sweet vinegar with all of the cucumber, 3/4 of the tomato, and ¾ of the capsicums. Blend and taste. Add a splash of olive oil (1 tablespoon per person) with some of the garlic and salt. You can add some bread at this stage to thicken the soup.
3. Grill the vegetables and panini: Preheat a char grill, barbecue or frying pan over high heat. Lightly oil the remaining tomato and capsicums and grill for five minutes or until. Halve the bread and drizzle with a little oil. Grill face side down on the grill plate until charred. Remove from the heat, rub a little garlic into the bread and grate the cheese onto the charred side.
4. To serve: Divide the soup between the serving bowls. Top with the charred vegetables, parsley and a drizzle of olive oil. Serve with the cheese breads.