Rhubarb and Tomato Gaspacho

Fresh and delicious, this rhubarb and tomato gaspacho from the ‘Book of Taste’ offers a new way to use rhubarb:

• Preparation time: 20 minutes
• Cooking time: 20 minutes
• Cooling time: 2 heures

Ingredients for 2

• 5 tbsp olive oil
• 1 chopped shallot
• 1 chopped garlic bud
• 4 tomatoes (about 1 pound/500 g), peeled, deseeded and chopped
• 1 1/2 cup (375 g) rhubarb, cut into chunks
• 1 tbsp maple syrup
• 1/2 cup (125 ml) water
• 10 leaves of fresh basil
• salt and pepper
• tomato and cucumber dices and chopped basil for garnish
• a few drops of tabasco (optional, omit for pitta)

Preparation

Heat 2 tbsp (30ml) olive oil in a pan over medium heat. Add the shallot and garlic, and cook for 2 minutes. Add the tomatoes, rhubarb, sugar, water and basil. Cover and simmer for 15 minutes. Puree with 3 tbsp (45 ml) olive oil. Add salt and pepper and chill for 2 hours. Garnish with chopped basil, tomato and cucumber dices. Add a few drops of tabasco if you wish (omit for pitta). Enjoy!