J2O White Blend - Panzanella

Celebrity Chef Simon Rimmer has teamed up with J2O to celebrate the launch of J2O White Blend, the new light and refreshing soft drink.

Simon, a regular chef on 'Something For The Weekend' has created four of his own recipes to compliment the new J2O White Blend - the soft drink that is the perfect food accompaniment, whether you're dining at home or having friends around for a BBQ. Choose from two lighter tasting and refreshing varieties, White Grape & Kiwi and Red Grape & Blackcurrant.

In the video above Simon demonstrates how to cook the first of his four recipes 'Panzanella,' which goes perfectly with the Red Grape & Blackcurrant variant. To find out more visit www.facebook.com/J2Ojuicedrink

PANZANELLA

Ingredients

Couple ciabatta loaves, preferably stale
Lots of extra virgin olive oil - I'm using Tuscan
1kg plum tomatoes
5 cloves crushed garlic
Salt and pepper
3 red peppers
3 yellow peppers (you can use green, but they're a little bitter)
1 small red chilli
60ml red wine vinegar
100g capers, in vinegar or salt
12 large green olives
Handful fresh basil

Method

1. Skin the toms, by putting a cross on the bottom, plunging in boiling water for about 30 secs, then into iced water. The skins will peel off easily. Cut them into quarters and press the seeds and juice through a sieve to retain the juice
2. Skin the peppers by either grilling them, or roasting them until black. Put them in a plastic bag until cool, this will make the skins fall off. When you've done this, deseed them and cut into about 8 pieces, put in the same bowl as the tomatoe quarters
3. Also in this bowl put the chilli, chopped, the capers and the olives
4. Tear the bread into big gobful chunks and put in a separate bowl
5. Add the vinegar, garlic, seasoning and about 250ml olive oil to the tomato juice and whisk well, then pour over the bread and let it lie for about an hour
6. Finally gently combine all the peppers etc. with the bread and the dressing and the torn basil leaves.