Gazpacho Soup with black olive tapenade and basil
- Make the gazpacho. Chop all the vegetables and bread roughly and put them in a deep container. Add paprika, salt, olive oil and vinegar. Let this mix rest overnight in the fridge.
- Blend very well and pass it through a fine sieve.
- Keep the soup refrigerated so it is very cold before serving.
- To make the olive tapenade, puree all ingredients in a blender until smooth
To serve, pour the gazpacho into a soup bowl or a glass. Put a little of the olive tapenade on top of the soup and finish with a few drops of extra virgin olive oil and a fresh basil leaf.