Summer gazpacho with frozen olive oil

By carinem25

Ingredients

• 2/3 c extra virgin olive oil
• 2 slices Italian-style bread, crusts removed
• 2 tbs sherry vinegar
• 1 garlic clove
• 1 tsp sugar
• 1 small red chilli, seeded, chopped
• 1 1/2 lb tomatoes, peeled, seeded and chopped
• 14 oz roasted red bell pepper
• 10 oz canteloupe, chopped
• 1/2 european cucumber, peeled, seeded
• 10 basil leaves
• 1 1/4 c tomato juice
• 4 green onions, chopped

Details

Servings 4

Preparation

Step 1

Start several hours ahead by freezing 100ml of the oil in small ice-cube trays (or use large trays and only half fill).

Place bread, vinegar, garlic, sugar and chilli in a blender or food processor and process to combine.

Gradually add remaining oil, tomato, capsicum, rockmelon, cucumber, basil, tomato juice and spring onion. (If your blender is small, you may need to blend in batches - pour each blended batch in a bowl and stir well at the end.)

Season well with salt and black pepper. Serve chilled with the extra virgin olive oil ice-cubes.