Gazpacho with Basil and Sourdough

Ingredients

• 1 bertinet white sourdough loaf

• 31 g of ocado basil, (leaves picked)

• 1 litre of alvalle gazpacho original

• 1 drizzle of extra virgin olive oil

4 servings

Calories~588 kcal

Protein~14 g

Carbs~98 g

Fat~15 g

Fiber~6 g

Sugar~13 g

Total recipe

Calories~2,350 kcal

Protein~55 g

Carbs~390 g

Fat~60 g

Fiber~25 g

Sugar~50 g

Method

• Step 1

  Preheat grill to its hottest setting. Brush the sourdough with a little extra virgin olive oil and toast the bread until golden and crisp.

• Step 2

  Decant the gazpacho between four serving bowls and decorate with a drizzle of oil, a pinch of black pepper and lots of fresh basil leaves.

• Step 3

  Serve the sourdough as toast on the side, or chop into croutons and sprinkle on top.