for 1 litre

Grilled vegetables

750 g	different coloured cherry tomatoes
400 g	apricots, cut in half
2	red peppers
2	shallots, cut in half
2 tbsp	olive oil

Grilled bread

2 tbsp	olive oil
2	garlic cloves, squeezed
½ bunch	basil, finely chopped
2 sprig	rosemary, finely chopped
1	bread roll, cut into slices

Gazpacho

1 dl	water
2 tbsp	olive oil
1 ½ tsp	salt
½ tsp	pepper
½ bunch	basil, leaves torn off
a little	olive oil

How it's done

Grilled vegetables

Mix the tomatoes, apricots, peppers and shallots with the oil. Place the tomatoes, apricots and shallots in a grill tray.

Grilled bread

Combine the oil, garlic and herbs, brush the mixture over the bread slices.

Charcoal/gas/electric grill

Cover and grill the vegetables and fruit in the grill tray along with the peppers over/on a medium heat (approx. 200 °C for approx. 20 mins., turning occasionally. Toast the bread for approx. 2 mins. on each side.

Gazpacho

Place the vegetables and apricots in a blender along with all the other ingredients up to and including the pepper, puree until smooth, cover and chill for at least 1 h (yields approx. 1½ l). Finely chop the toast. Plate up the gazpacho, top with the croutons, garnish with the basil leaves, drizzle with a little oil.

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