Chilled tomato bisque

Based on a gazpacho but smooth instead of chunky this soup is wonderfully refreshing & perfect for those who hate “lumps”

Less than 30 mins preparation time-No cooking required- Serves 4

Ingredients

1 slice white country bread, crusts removed and broken into large crumbs

2 tsp sherry vinegar

½ garlic clove, peeled and finely chopped

1 tsp caster sugar

½ red chili, seeded and finely diced

30ml/1fl oz extra virgin olive oil

225g/8oz plum tomatoes, peeled and seeded

2 tsp tomato ketchup

200ml/7fl oz tomato juice

2 spring onions, finely sliced

½ red pepper, roasted or grilled, peeled, seeded and diced

¼ large cucumber, peeled, seeded and roughly diced

2 tsp pesto

Salt and freshly ground black pepper

Frozen olive oil cubes (place olive oil in ice cube moulds and freeze)

Preparation method

Place the bread in a food processor or blender. With the machine running add the vinegar, garlic, sugar and chili, and blend until smooth.

Add the extra virgin olive oil until the bread will absorb no more then, a little at a time, add the tomatoes, tomato ketchup, tomato juice, spring onions, red pepper, cucumber and pesto. Continue to blend to form a smooth emulsion-Season to taste with salt and black pepper.

Serve with frozen olive oil cubes