1 pack of Konjac Organic Rice
6 large slices, day old, firm-textured bread, crusts removed
1½ kg ripe, fresh tomatoes
2 cucumbers, peeled, halved, and seeded
1 red bell pepper, halved, seeded
1 red onion, halved
1 clove garlic
120ml extra-virgin olive oil + extra to serve
1 tbsp vinegar
1 tbsp freshly squeezed lemon juice
¼ tsp ground cumin
Salt and freshly ground pepper
2 stalks celery, with leaves attached
120ml blanched whole almonds, split (optional)
STEP 1: Cut three slices of bread into small cubes and set aside. Soak the remaining three slices of bread in a bowl of water for 10 minutes. Squeeze out the excess water and set aside.
STEP 2: Prepare the Konjac Organic Rice as per package instructions (drained and rinsed).
STEP 3: Cut a cross in the base of each tomato. Blanch in a pan of boiling water for 10 seconds. Let cool for a few mins, then slip off the skins. Chop coarsely.
STEP 4: Coarsely chop one of the cucumbers, half the bell pepper, and half the onion, and add to the tomatoes.
STEP 5: Process the soaked bread and garlic in a food processor until a paste forms. Add the tomatoes and coarsely chopped vegetables and process until smooth.
STEP 6: Gradually add 90ml of oil (Ecoideas Organic Rice Bran Oil as healthy alternative), vinegar (Ecoideas Organic Coconut Vinegar as healthy alternative), lemon, and cumin. Add Konjac Organic Rice. Season with salt and pepper. Chill for at least 2-3 hrs or until ready to serve.
STEP 7: When ready to serve, finely chop the celery, the remaining cucumber, bell peppers, onion, keeping them separate.
STEP 8: Heat a small frying pan over medium heat. Add the almonds and cook, shaking the pan until golden. Set aside.
STEP 9: Heat the remaining oil in the same frying pan over medium heat. Add the bread cubes and cook, tossing until golden.
STEP 10: Serve gazpacho chilled, drizzled with extra oil, and sprinkled with the chopped vegetables, fried bread, and almonds.