Recipe Inspiration

Ingredients...

1200g ripe tomatoes, skinned

600g green and red peppers, deseeded

200g Spanish onion, peeled

10g garlic, peeled

600g cucumber, peeled

100g fresh bread, crust removed, made into breadcrumbs

45ml red wine vinegar

32g Essential Cuisine Light Vegetable Stock Mix

120ml extra virgin olive oil

10g fresh oregano and basil leaves

Sea salt and freshly ground pepper

Method...

1. Roughly chop the tomatoes, peppers, onion, garlic and cucumber, place in a large bowl and mix in the breadcrumbs.
   
   
2. Stir in the vinegar, Essential Cuisine Light Vegetable Stock Mix, oil and herbs, mix well. Cover and allow to marinade overnight in the fridge.
   
   
3. Liquidise in batches to a velvety smooth puree, pass through a sieve, adjust the seasoning, consistency if required and chill.
   
   
4. Serve in chilled bowls with strips of fresh oregano and basil leaves.