Toasted Gazpacho

Gazpacho tostado - Toasted Gazpacho

Spanish vine tomatoes are known for being juicy, sweet, and slightly tangy—perfect for  any type of  gazpacho

Ingredients

• 450 g stale bread, crusts removed
• 1 litre water
• 1 tomato
• 1 tinned red pimiento, puréed or mashed
• 2 tsp salt
• 2 cloves garlic
• 2 tsp paprika
• 6 tbsp olive oil
• 4 tbsp juice from Seville (sour) oranges OR 2 tbsp orange juice plus 2 tbsp wine vinegar

Recipe

This is a winter gazpacho.

Slice the bread thinly and toast it. Break it into bits and put in a tureen. Put the water in a pan and bring to a boil. Drop in the tomato for 1 minute, then remove. Skin the tomato and mash it with the red pimiento, salt, garlic and paprika. Stir in the oil. Add the mixture to the boiling water with the orange juice or juice and vinegar. Remove from heat and pour the liquid over the bread in the tureen. Cover and leave to stand until the bread has soaked up all the liquid. Serve warm.