Chilled Gazpacho, Sundried Tomato & Black Olive Biscotti, Cream Cheese & Chives

Serves 6


Soup Base

50 g  sliced white bread (crusts removed)
2 cucumbers (peeled, seeded, and chopped)
1000 g  very ripe tomatoes (seeded and coarsely chopped)
1 red pepper
5 g garlic puree
25 ml white wine vinegar
250ml extra-virgin olive oil
200 ml water

Floating Croutes

6 sundried tomato & black olive biscotti
120 g cream cheese and chives


  1. Place all the ingredients for the soup in a large bowl overnight to marinade. (min 10 hours)
  2. Put the marinated mixture into the blender and blend until a smooth thick puree is formed. Remove from the blender and pass through a sieve for a smooth consistency.
  3. If the soup is too thick just add a little water until you have the correct consistency, add salt and pepper as needed
  4. Chill the gazpacho for at least 2 hours. Serve in individual soup bowls a sundried tomato & black olive biscotti topped with cream cheese & chives floating in the top.