Gazpacho with Toasted Jungle Muesli Crumble

Recipe: Boitumelo 'ChewMe' Mogoai

Serves: 4-6 | Preparation: 10 minutes

INGREDIENTS

Gazpacho
1 English cucumber
4 ripe tomatoes, chopped
½ red bell pepper, stem and seeds removed
¼ small red onion, rinsed and quartered
4 small garlic cloves
¼ cup chopped coriander, plus more for garnish
3 tbsp sherry vinegar or red wine vinegar
½ cup extra virgin olive oil, plus more for drizzling
¼ tsp sea salt
¼ tsp freshly ground black pepper

Muesli crumble
¼ cup Jungle Muesli - Nuts and Seeds
1 tbsp butter
2-3 sage leaves
cherry tomatoes and fresh herbs, for garnish

METHOD
In a blender, add the first 8 ingredients, blend to desired consistency then season to taste.
Pour gazpacho into individual glasses or soup bowls and set in the fridge to chill.
In a pan, on medium heat, melt the butter then once it starts bubbling, toast the Jungle Nuts and Seeds Muesli and sage leaves for about 1-2 minutes. Season with salt and pepper.
To serve, spoon the muesli crumble over each soup then garnish with cherry tomatoes and herbs.
Enjoy!