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Charred tomato gazpacho, heritage tomatoes and garden flowers
Fruit and vegetables
1.2kg/2lb 12oz heritage
tomatoes
2 red
peppers
2
red onions
, halved
20g/½oz
basil
1 clove elephant
garlic
, finely chopped
2
celery
sticks, diced
½
cucumber
, diced
300g/10½oz mixed
cherry tomatoes
, diced
5
basil
leaves, roughly torn
edible garden flowers such as
nasturtiums
and marigolds (optional)
Cooking ingredients
1 litre/1¾ pints vegetable
stock
1 tbsp
olive oil
50ml/2fl oz
sherry vinegar
splash of
sherry vinegar
2 tbsp
olive oil
salt and freshly ground
black pepper
Other
2 slices
sourdough bread
, crusts removed, torn
4 thick slices
sourdough bread
Back to recipe
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