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Cucumber gazpacho with grissini

Aaron Craze from Market Kitchen
Aaron Craze's version of Spain's famous cold tomato soup is ideal for a hot summer's day

Cucumber gazpacho with grissini

Method

1. Remove the bread from the inside of the crust and chop into small pieces.

2. Pour the wine vinegar over the bread and soak it until it is completely soft.

3. Put the soaked bread, garlic, tomatoes, cucumber, shallot, pepper, chilli, celery and caster sugar into a bowl and blend together with a stick blender until smooth.

4. Pass this mixture through a chinois and season with Tabasco sauce and salt and freshly ground black pepper.

5. Serve in bowls with grissini on the side.

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Serves: 4

Prep: 20 min

Ingredients
½ loaf bread
125ml white wine vinegar
2 garlic cloves, minced
10 green Tomatoes, skinned and deseeded
3 cucumbers, skinned and deseeded
1 large shallot, chopped
1 green pepper, deseeded, pith removed, coarsely chopped
1 green chilli, deseeded, membrane removed, coarsely chopped
3 sticks Celery, chopped
1 tsp caster sugar
Tabasco sauce, to taste
grissini, to serve