Ingredients
- 500g cherry vine tomatoes, halved
- 1 red pepper, deseeded and sliced
- Half a cucumber, peeled and diced
- 2 cloves of garlic, peeled and sliced
- 300ml water
- 200ml olive oil
- 2 tbsp red or white wine vinegar
- 8 leaves and stalks of basil
- A pinch of sugar
- Salt and pepper
- 400g salad leaves, washed and dried carefully
- 1 courgette, washed and peeled into strips
- 100g shaved manchego or Parmesan
- Garnish with some little plum tomatoes, halved
1 Blend the tomato, pepper, cucumber, garlic, water, olive oil, vinegar, basil and sugar to together in a food processor until smooth.
2 Season with salt and pepper and then keep in the fridge. Like a true gazpacho it's better chilled.
3 When ready to serve, turn your leaves and the courgettes in the gazpacho dressing and place in a large bowl.
4 Scatter over the tomatoes and cheese shavings and serve.
