Gazpacho with basil oil


For the gazpacho

  • 2 slices white bread, crusts removed
  • 840 g vine tomatoes, halved
  • 1 cloves garlic, crushed
  • 4 tbsp red wine vinegar
  • flat leaf parsley
  • 1 small red onion, finely chopped
  • 1 red peppers, seeds removed and finely chopped
  • 1/2 cucumber, peeled and roughly chopped
For the basil oil

  • 1 small handfuls basil, leaves only
  • 4 tbsp extra virgin olive oil
For the croutons

  • 2 slices white bread, cut into cubes
  • 1 tbsp oil


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