Gazpacho1 garlic clove - minced
4inches of day old baguette - crusts removed
3 ripe, juicy tomatoes - deseeded and peeled
1/2 japanese cucumber - peeled
1/8 yellow bell pepper
1/8 red bell pepper
1tbsp red wine vinegar
2tbsp extra virgin olive oil
1tsp sea salt
extra fresh ground salt & pepper for seasoning
Throw all veggies and bread in the blender and then blend until smooth. Add everything else and blend for a few seconds to mix. Refrigerate for 8hrs to overnight.
Toasted TomatoesThis one is really simple. Cut a tomatoe in half and deseed. Put the cut sides up and spread pesto sauce over the top. Put in the toaster oven and toast until warm and fragrant. They can be eaten warm or cold. I am going to let them sit in the fridge all day and then toast them again at supper tonight with cheese on top.