Gazpacho with Garlic Croutons - Moro Olive Oil

Ingredients

• Lunch , Dinner , Accompaniment , Snack
• 750g ripe roma tomatoes, peeled, seeded and diced
• 1 red capsicum, chopped
• 1 small red onion, chopped
• 1 clove garlic, crushed
• 1 slice white bread, crusts removed
• 1 ½ cups tomato juice
• 1-2 teaspoons Moro Sherry Vinegar
• 1 cup Moro Primero Extra Virgin Olive Oil
• chilled water, as needed
• sea salt and freshly ground black pepper, to taste
• 4 slices stale white bread, crusts removed
• 2 cloves garlic, crushed, extra
• 1 baby cucumber, seeded and diced
• 1 spring onion, finely sliced
• 1 tablespoon sliced black olives
• 01 Blend tomatoes, capsicum, onion, garlic and bread together in a food processor until smooth.
• 02 Blend in tomato juice, Moro Sherry Vinegar and ½ cup Moro Primero Extra Virgin Olive Oil and season to taste.
• 03 Add enough water to adjust to a soup consistency. Refrigerate for 2 hours until well chilled.
• 04 Cut bread into cubes and toss together with garlic and ¼ cup Moro Primero Extra Virgin Olive Oil.
• 05 Bake in the oven at 200°C for 5 minutes until golden.
• 06 Combine cucumber, spring onions and olives together.
• 07 Portion soup into serving bowls, drizzle with olive oil and serve sprinkled with diced vegetables and garlic croutons.