Fresh gazpacho with BroccoCress

• 600 g of Roma tomatoes
• 200 g (old) white bread
• 1 small cucumber
• 2 cloves of garlic
• 1 red sweet pointed pepper
• 1 cup BroccoCress®
• 100 ml of extra virgin olive oil
• 1.5 tbsp garlic chilli pepper olive oil
• 2 tbsp red wine vinegar

Put the bread in a bowl, add 1 dl of water and let it soak for about 10 minutes. Cut the tomatoes, peppers and cucumber into large pieces. Add this, together with the garlic and 2/3 of the BroccoCress, to the bread. Pour in the olive oil, chilli pepper oil and vinegar and chop everything into a thick soup with a hand blender or food processor. Add some water until the soup has the desired structure and season with a little salt and pepper. Then cover the gazpacho and put it in the refrigerator until it is cold.

Divide the soup into bowls or glasses, sprinkle some olive oil on top and garnish the soup with BroccoCress® and small cut peppers.

Enjoy your meal!

Source: Grown