Gazpacho

2 slices day old white crusty bread, crusts removed, broken into pieces.
1kg (2lb) vine-ripened tomatoes, peeled, seeded and chopped
1 red pepper, seeded, roughly chopped
1 green pepper, seeded, roughly chopped
2 garlic cloves, chopped
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon salt
GARNISH
½ cucumber, seeded, finely diced
½ red pepper, seeded, finely diced
½ green pepper, seeded, finely diced
1 green onion finely chopped

Serves 4 | Hands-On Time: 25m | Total Time: 25m

Gazpacho, the most famous of these wonderfully refreshing soups, is simplicity itself to make – and even easier to eat!

Directions

Soak the bread in cold water for 5 minutes, then squeeze out any excess liquid. Put the bread in a food processor or blender with the tomato, peppers, garlic and vinegar. Process until well combined and smooth.

With the motor running slow, gradually add the oil to make a smooth creamy mixture. Season to taste. Refrigerate for at least 2 hours. Add a little red wine vinegar, if desired.

To make the garnish, mix together the ingredients.
Spoon the chilled gazpacho into soup bowls, top with a little of the garnish and serve the remaining garnish in separate bowls on the side.

This is refreshing, healthy and delicious!!