Summertime Gazpacho

In these last days of summer, I love to soak up the last of the sun with a refreshing gazpacho paired with some fresh sourdough.

Gazpacho made with D8 Made black pepper

Ingredients

  • 500g ripe cherry tomatoes
  • 1/2 chopped and peeled cucumber
  • 1 medium bell pepper cored and seeded
  • 1 large peeled garlic clove
  • 1/2 red onion
  • 1tsp celery salt
  • 1 sprig of basil
  • 25g D8 Made Black Pepper date butter
  • 1tbsp red wine vinegar
  • 2tbsp light olive oil

Method

  • Place all of the ingredients into a high powered blender and whiz for 3 minutes or until it reaches the desired consistency.
  • Top with chilli flakes, toasted sunflower seeds and garnish with parsley. Serve with crusty sourdough and enjoy!
Serving suggestion

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