Ingredients

Mix the chill and cilantro into a large bowl

Add the vinegar tomato paste and a little salt

Blitz in batches in a food processor or blender until smooth scarping the mixture down from the sides of the bowl if neccessary .

collect the blender mixtures together in a clean bowl and check the seasoning adding a little more salt if needed . cover and chill up to 24 hours

When ready to serve ladle the gazpacho into large bowls and sprinkle with ice cubes . Serve with creakers or slices of chorizo sausage

for gazacho topping to serve as an accompaiment . Heat 2 tablespoons olive oil in a skillet and 3 cups gluten free bread cubes and fry until golden . place the coutons in a bowl and stir 2 slices scalliouns 1 cored desceededand finely sliced green black pepper and a handfull of chopped chilantro sprinkle over the gaspacho before serving .

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