Tomato kachumber gazpacho with soft paneer

Name: Tomato kachumber gazpacho with soft paneer
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg No.1 British Pink Choice Vine Tomatoes, quartered; 1 small red onion, finely chopped; ½ cucumber, finely chopped; 1 green chilli, finely chopped; 40 g crustless sourdough, torn into pieces; 1 lime, juice; 4 tbsp extra virgin olive oil; 1 tsp cumin seeds, toasted and crushed into a fine powder; paneer, crumbled (optional)

A recipe which takes you to India via Spain. It's difficult to beat tomatoes cooked in olive oil with aromatics.

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Serves4
CourseLunch
Prepare35 mins
Cook5 mins
Total time40 mins
Plusstanding and chilling

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1kg No.1 British Pink Choice Vine Tomatoes, quartered
1 small red onion, finely chopped
½ cucumber, finely chopped
1 green chilli, finely chopped
40g crustless sourdough, torn into pieces
1 lime, juice
4 tbsp extra virgin olive oil
1 tsp cumin seeds, toasted and crushed into a fine powder
paneer, crumbled (optional)

In a large bowl, combine the tomatoes , small red onion, cucumber, green chilli, lime and crustless sourdough chunks. Season with salt and mix well.
Cover and marinate for 15 minutes in the fridge, then blend in a food processor or blender until very smooth. With the motor still running, slowly drizzle in 3 tbsp extra virgin olive oil. Add the toasted cumin seeds and season with freshly ground black pepper. Divide between bowls, sprinkle with a little more finely chopped cucumber, then drizzle with some extra virgin olive oil (about 1 tbsp in total). This is also delicious served with paneer crumbled over the top.

Typical values per serving when made using specific products in recipe