Hint-of-Maple Gazpacho

GAZPACHO

• 10 Italian tomatoes
• 1 cup stale bread, crusts removed, cubed
• 1/4 cup vegetable or chicken broth
• 1 red, yellow, or orange pepper, cubed*
• 1/2 English cucumber, peeled, seeded, cubed
• 1 French shallot, coarsely chopped
• 3 c. à soupe olive oil
• 2 tbsp maple syrup (preferably golden syrup for its delicate flavour)
• 1 tbsp wine vinegar
• Salt and pepper, to taste

GARNISH

• 1 tbsp olive oil
• 1 tbsp maple syrup (preferably golden syrup for its delicate flavour)
• 2 tbsp sweet pepper, minced*
• 2 tbsp feta cheese, crumbled
• Herbs (optional)

GAZPACHO

1. Peel the tomatoes. To do this, make a shallow X-shaped incision in the bottom of each tomato. Immerse tomatoes in a large pot of boiling water for 30 seconds to 1 minute, until the skins start to come away. Use a slotted spoon to remove tomatoes and let them cool before peeling, cutting, and deseeding.
2. Pour the broth into a bowl and soak the bread cubes in it for 5 minutes.
3. Put soaked bread into a blender with all remaining gazpacho ingredients. Purée until smooth.
4. Season with salt and pepper to taste. Refrigerate 2 hours or until cold.

GARNISH

1. Pour the oil and syrup for the garnish into a small, lidded container. Close and shake vigorously.

PRESENTATION

1. Portion gazpacho into your bowls. Garnish with the diced pepper and crumbled feta. Drizzle with some of the oil-syrup mixture. Sprinkle with herbs (parsley, basil, etc.), if desired.