Mozzarella, tomato and basil bruschetta with chilled gazpacho

Method Print recipe

For the gazpacho

1. Top and tail the cucumbers and blitz with the rest of the ingredients in a blender until smooth.
2. Pass this mix through a sieve and repeat again, then adjust the salt, pepper, sugar and vinegar if needed.
3. Chill for at least 2 hours, and stir gently before serving.

For the bruschetta:

1. Pre heat a frying pan or griddle, drizzle half the olive oil over the bread and place into pan to crisp up both sides, roughly 1 min per side. Remove the flatbreads and cut into four equal pieces.
2. Dice the tomatoes, mix together and season.
3. Pull or slice the mozzarella and pick the basil.
4. Add diced tomato, mozzarella and picked basil on top of each of the pieces of bread.
5. Drizzle the remaining oil and balsamic glaze.