Fun Tomato Gazpacho

Prep Time:

15 Minutes

Cook Time:

45 Minutes

Serves:

4 Servings

Level:

Intermediate

About the Recipe

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Ingredients

  • 100g Day old bread (sub for GF cooked white quinoa)

  • 1kg Tomato (also use leftover from knife skills)

  • 150g Cucumber

  • 100g Red bell pepper

  • 2Tbs Sherry vinegar (sub red wine vinegar)

  • 60g Olive oil

  • 75g Red onion

  • 10g Salt

Gluten free cracker

  • 120 g Gluten-Free Flour Blend*

  • 50 g almond meal

  • 1/4 tsp baking powder

  • 14 g flaxseed meal

  • 1 tsp fresh chopped rosemary

  • 1/2 tsp sea salt

  • 1/8 tsp garlic powder

  • 52 ml grape seed oil

  • 45-75 ml cold water


*Gluten Free Flour Blend:

Use finely ground flours for best results in baked goods.

  • 100g Brown Rice Flour

  • 100g Oat Flour

  • 100g cassava

  • 100g Coconut Flour

  • 50g Sweet Rice Flour

  • 1 1/2 tablespoons Xanthan Gum

  • Mix flours in a food processor or mixer for at least ten minutes. Store in an airtight container in a cool, dry place.

Preparation

  1. Cut all ingredients to roughly the same size.

  2. Toss in a bowl together and marinate refrigerated for 1 hour. This can also be done the day before to build maximum flavour.

  3. Blend all ingredients together until mostly smooth consistency is reached. If you like it chunky you can blend all the ingredients except the tomato, then pulse it in at the end.

  4. Chill for at least 1 hour refrigerated and serve. Garnish with your leftovers from knife skills or with your favorite vegetables. Be creative with this one!!

GLUTEN FREE CRACKER PREPARATION

  1. Preheat the oven to 325F

  2. Add dry ingredients to a mixing bowl and whisk until thoroughly combined.

  3. Then add oil and pulse until crumbly in texture.

  4. Add cold water 1 Tbsp at a time stirring until it forms a semi-sticky dough that’s moldable with your hands and not crumbly.

  5. Remove from the mixing bowl and form into a loose ball with your hands. Transfer to a clean surface lined with a silpat or parchment paper. Lay another silpat or sheet of parchment paper on top and use a rolling pin to roll the dough out into a rectangle slightly less than 1/4 inch thick.

  6. With a knife, cut the dough into squares to your desired size.

  7. Transfer the dough to a baking sheet and place in the freezer for about 10 minutes to stiffen. This will help them firm up and make it easy to transfer to the baking sheet.

  8. Once firm, carefully transfer the crackers to the parchment-lined baking sheet.

  9. Bake for 16-22 minutes or until slightly golden brown. Remove from the oven and let cool to harden.

  10. baking sheet.

  11. Once firm, carefully transfer the crackers to the parchment-lined baking sheet.

  12. Bake for 16-22 minutes or until slightly golden brown. Remove from the oven and let cool to harden.