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Peach & tomato gazpacho with halloumi croutons
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4 slices Livlife Super Seeded Bread
2 peaches, sliced
225g pack pome dei moro tomatoes
¼ red onion
1 tbsp sherry vinegar
1 tbsp No.1 Valli Trapanesi Extra Virgin Olive Oil, plus 1 tsp
45g Freefrom Cypriot Halloumi, diced
1 clove garlic, crushed
1 tsp finely chopped tarragon, plus extra leaves to garnish
1. Put 2 slices of bread on a large plate and drizzle over 3 tbsp cold water. Set aside for 1 minute. Put the peaches, tomatoes, red onion, vinegar and 1 tbsp oil in a blender, add the soaked bread and whizz until completely smooth. Season. Pour into a glass jug, stir in a handful of ice cubes and chill in the freezer for 10 minutes.
2. Preheat the grill to medium. Dice the remaining bread. In a large bowl, mix the halloumi with the garlic, tarragon and remaining 1 tsp oil, then add the bread and toss until well coated. Spread onto a lined baking sheet and place under the grill for 2-3 minutes, turning once, until golden.
3. Remove the gazpacho from the freezer and stir well, adding 3-4 tbsp water to loosen if needed. Ladle into bowls and serve topped with the crouton mixture, some black pepper and a few fresh tarragon leaves.
Cook’s tip Get ahead by making this in advance. Simply prepare to the end of step 1 but omit the ice cubes, cover the gazpacho and keep it in the fridge for up to 12 hours. Add 1 ice cube to each bowl when serving. The croutons can also be made ahead and kept in an airtight container once completely cooled.
Typical values per serving:
Vegetarian/2 of your 5 a day/source of fibre