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Wash, deseed and cut the peppers into pieces. Peel and halve the garlic then remove the sprout. Wash the cherry tomatoes.
Put the peppers, tomatoes, and garlic in the processor bowl fitted with the Ultrablade knife, then pour in the olive oil and water. Season with salt and pepper. Start the processor on speed 12 for 2 minutes. Keep the gazpacho in the refrigerator.
Preheat the oven to 200°C. Put the cubed butter, pine nuts, flour and basil in the processor bowl fitted with the kneader/crusher. Start the processor on speed 10 for 30 seconds.
Pour the mixture into a tray lined with baking paper and bake in the oven for a few minutes. Leave the crumble to cool.
Serve the gazpacho in small glasses and sprinkle it with the basil crumble and then a few leaves of fresh basil.
Tip: Make this recipe with red peppers and red cherry tomatoes. For a little extra crunch, add some pumpkin seeds to the crumble before cooking.