Mozzarella, tomato and basil bruschetta with chilled gazpacho
Serves: 12. Prep: 50 mins. Cook: 4 mins.
Nick says: “This great summer soup is a lovely light option and ideal for those barmy sunny summer days. It’s very quick and easy to prepare and is always a crowd pleaser. Ideally make this a day ahead and chill, serving it straight from the fridge. The soup is a great vegan dish on its own, but you could add seared scallops to it as an upsell, or use it as an amuse bouche in a shot glass – this isn’t a one trick pony. I enjoy pairing it with the bruschetta, with the freshly toasted bread, the smell of really good quality tomatoes, the creaminess of mozzarella and the aroma of freshly torn basil leaves – this really is summer in a dish!”Learn more