Ingredients
- ♡ 6 Slices Stale Pana Di Casa - Crust Removed
- ♡ 5 Large Ripe Tomatoes
- ♡ 1 Lebanese Cucumber – Peel & Chop
- ♡ 1 Celery Stalk + Some For Garnish – Chopped
- ♡ ½ Green Capsicum – Seeded & Chopped
- ♡ 1 Shallot - Trimmed, Roughly Chopped
- ♡ ¼ Cup Extra Virgin Olive Oil + Extra To Serve
- ♡ 2 Tablespoon Sherry Vinegar
- ♡ ½ Teaspoon Cumin
- ♡ ½ Teaspoon Cayenne Pepper or More To Taste
Instructions
- ♥ Place the bread slices in a bowl with ½ cup of water. Let it soak for about 15 minutes then wring out the water completely before using.
- ♥ Place the tomatoes in a large pot of boiling water boil until the skin starts to come away remove from water with a slotted spoon. Remove skin using a fork.
- ♥ Place the tomatoes, cucumbers, celery, capsicum shallots and bread in a food processor. Pour in oil and vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper and blend. Refrigerate for at least 2 hours to develop flavour.
- ♥ Before serving stir the gazpacho and transfer to serving bowls or small glasses. Top with celery and extra oil.
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