Gazpacho - James Martin Chef

Ingredients

• 1 red pepper
• 2 slices bread, cubed
• 50ml olive oil
• 4 tomatoes, diced
• ½ red onion, diced
• 1 clove garlic, diced
• 50ml sherry vinegar
• 300ml tomato consommé
• 1 hard-boiled egg, diced
• 1 small bunch of parsley and mint, chopped
• ½ shallot, peeled and finely diced
• Salt and pepper, to taste
• Few black olives and olives
• Baguette, sliced and charred
• Heat a BBQ until hot and the coals are white
• Char the pepper on the BBQ until blackened.
• Pop all of the ingredients for the soup into a large bowl, leave for 5 minutes and then pop into a liquidizer.
• Blitz until smooth, then spoon into a bowls.
• Chop all the of ingredients for the topping together and spoon into the gazpacho.
• Toast the baguette and serve alongside the gazpacho.