Gazpacho and green olive “caviar”


Three red tomatoes
Two slices of bread soaked and wrung
Four dried tomatoes revived quarter of an hour in water
Extra virgin olive oil
┬Ż cup water
Three or four ice
Salt and pepper
A handful of green olives
A tablespoon of sunflower seeds
One tablespoon of breadcrumbs

Chop the tomatoes and sun-dried tomatoes, put them in the food processor with bread, oil, salt, water and ice. Whiz whiz for a few minutes until it becomes creamy.
In the meantime chop the olives along with the seeds and breadcrumbs.
Fill two bowls with the soup, sprinkle with freshly ground pepper, and decorated with the “caviar” of olives.

Chef: Vale from Veganblog

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