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Jess Beautician's Tomato Gazpacho

Jess Beautician’s Tomato Gazpacho

Perfect for the summer weather, Jess Beautician has created this delicious Gazpacho and sun-dried tomato ciabatta for you to try!

150 mins

2 people

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INGREDIENTS

3 3/4 cups plain flour
1 1/2 tsp active dry yeast
1 tsp salt
1/2 tsp sugar
1 3/4 cup warm water
2 tsp dried mixed herbs
Pinch of black pepper
1/2 cup cold, filtered water
2 spring onions sliced
1 red pepper, de-seeded and chopped
1/2 cucumber roughly chopped
1 red chilli, de-seeded
1 small clove of garlic
2 tbsp lemon juice
Large handful fresh basil
1/4 tsp sea salt
1/4 tsp black pepper
Coloured cherry tomatoes and fresh basil to garnish

METHOD

1. To make the sun-dried Tomato Ciabatta, whisk the plain flour, active dry yeast, salt and sugar together in a bowl until well combined. Pour in the warm water then mix together using a wooden spoon for 5 minutes.
2. When the dough is well combined, add in the chopped sun-dried tomatoes, dried herbs and black pepper, then flour your hands and fold them through by pulling parts of the dough and letting it drop back down. Lightly oil a larger bowl, transfer over the dough and drizzle over the olive oil. Cover with a damp tea towel, then set aside in a warm spot and allow to rise for 2 hours.
3. To make the Tomato Gazpacho, add all of the ingredients into a high-speed blender together and blend until smooth and creamy. Place in the fridge to chill for one hour before serving
4. Pre-heat the oven to 200 degrees celsius. Flour your hands, then transfer the ciabatta dough onto a non-stick baking tray. Form the dough into a long loaf, around 30cm long and 10 cm wide, dust lightly with a little more flour then place in the oven to bake for 35-40 minutes until lightly golden in colour. Place the loaf on a wire cooling rack once baked and leave to cool for 20 minutes before slicing.
5. Serve the chilled Tomato Gazpacho garnished with toasted Sun-dried Tomato Ciabatta croutons, sliced coloured cherry tomatoes, fresh basil leaves, a drizzle of Mr Organic Extra Virgin Olive Oil and a crack of black pepper.

 

 

 

Which of our products do you need for this recipe?

Sundried Tomato Antipasti
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Mr Organic product
Italian Extra Virgin Olive Oil (1L)
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Mr Organic product
Italian Cherry Tomatoes
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Mr Organic product
Italian Extra Virgin Olive Oil (1L)
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