Ingredients

• ½ cucumber
• peeled
• roughly chopped
• 1 large yellow pepper
• de-seeded
• roughly chopped
• 1 large red pepper
• de-seeded
• roughly chopped
• 6 ripe tomatoes
• roughly chopped
• 2 banana shallots
• roughly chopped
• 3 garlic cloves
• roughly chopped
• 100g/3½oz stale white bread
• soaked in a little cold water
• 3 tbsp olive oil
• 2 tbsp sherry vinegar

Directions

• Blend most of the cucumber
• peppers
• tomatoes and shallots to a rough purée in a food processor
• reserving a couple of chunks of each vegetable for the garnish.
• Add the garlic
• soaked bread
• olive oil and sherry vinegar to the food processor and blend again until smooth
• or to a more textured consistency if desired.
• Transfer the soup to a jug
• cover with cling film and chill for at least 20 minutes
• or until cold.
• Cut the reserved vegetables into small cubes. When ready to serve
• pour the gazpacho into bowls and garnish with the vegetables.