1 slice gluten free bread, crusts removed and broken into large crumbs

2 tsp sherry vinegar

1 tbsp garlic infused oil

1 tsp caster sugar

½ red chili, seeded and finely diced

30ml/1fl oz extra virgin olive oil

225g/8oz plum tomatoes, peeled and seeded

2 tsp tomato puree

200ml/7fl oz tomato juice

½ red pepper, roasted or grilled, peeled, seeded and diced

¼ large cucumber, peeled, seeded and roughly diced

2 tsp low FODMAP pesto

salt and freshly ground black pepper

frozen olive oil cubes (place olive oil in ice cube moulds and freeze)

Serves:  4


Place the gluten free bread in a food processor or blender. With the machine running add the vinegar, garlic infused oil, sugar and chili, and blend until smooth.

Add the extra virgin olive oil until the bread will absorb no more then, a little at a time, add the tomatoes, tomato puree, tomato juice, red pepper, cucumber and pesto.

Continue to blend to form a smooth emulsion. Season to taste with salt and black pepper. Serve with frozen olive oil cubes

Recipe adapted from: Good Food

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