Summer gazpacho with roasted mushroom focaccia

Method

Summer Gazpacho

1. Squeeze the vine tomatoes so all the seeds are released. Discard the seeds and place tomatoes into a large bowl.
2. Add all the other ingredients and leave to marinate for 3-4 hours.
3. Once marinated put the mixture into a blender. Blend until a liquid then pass through a sieve into a clean bowl.

Focaccia

1. Place all ingredients except for the olive oil into the bowl of a planetary mixer with the hook attachment, mix on high speed for 3 minutes.
2. Pour the olive oil into a mixing bowl and add the dough, cover and set aside to prove.
3. After two hours transfer the dough to a line 30x20cm tin and bake at 220 °C for 16 minutes or until golden brown and cooked through.