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Ingredients

Method

  • STEP 1

    Griddle 2 slices of rustic bread for about 2 mins each side until lightly charred. Tear up and put in a blender. Chop 400g very ripe tomatoes and add to the blender with 1 sliced garlic clove, 1-2 tbsp sherry vinegar, 50ml extra virgin olive oil and a pinch of smoked Spanish paprika. Blend until smooth and serve with breadsticks.

Recipe from Good Food magazine, August 2016

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A star rating of 4.2 out of 5.7 ratings
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