Smoky tomato gazpacho

• wholemeal bread2 slices
• olive oil↗½ tbsp tbsp
• dried oregano↗1 tsp tsp
• garlic cloves↗2
• basil↗½ small bunch of
• red peppers↗200g roasted g

  from a jar

• tomatoes↗800g g

  roughly chopped

• caster sugar↗1 tsp tsp
• white wine↗1 tsp tsp

  or apple cider vinegar (check the label if vegan)

• chipotle paste↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Blitz the bread in a small food processor until you have large breadcrumbs. Drizzle the olive oil into a frying pan over a high heat, add the breadcrumbs along with the oregano and fry for 4-5 mins until golden brown. Transfer to a plate and set aside to cool.

2. 2

   Meanwhile put 300ml water, the garlic, most of the basil, red peppers, tomatoes, sugar, vinegar and chipotle paste in a jug blender. Blitz on a low speed and slowly increase the speed to maximum until you have a smooth gazpacho. Season and chill until ready to serve.

3. 3

   Ladle into bowls, sprinkle over the breadcrumbs and scatter over the reserved basil leaves to serve.