2-3 slices of day old french bread without the edges
1/2 cup extra virgin olive oil
1 tbsp vinegar
Handful of fresh basil leaves
Cut the day old bread into pieces. Then put it in a shallow plate in water until it is fully wet. Squeeze the water out with your hand. Add salt & a bit of olive oil.
Chop tomatoes, cucumber, green pepper, red pepper, chilli & onion into medium pieces & mix them together in an electric blender. Add a few teaspoons of water, the garlic & the vinegar, & blend until it is pureed.Around 2 min. Do it in batches until the full amount is done.
Get a sieve, & pass the mixture through the sieve so that all roughpieces are kept in the sieve. If it’s too thick, give sieve a shake.Throw the rough veggies in sieve away.
Blend the day old bread with the olive oil.
Blend the pureed vegetables with the bread & oil mix in batches.
Put the gazpacho in a jug, or tupperware & chill in the fridge for 2 hours or overnight.
Serve gazpacho in a cup, bowl, or shot glasses with a garnish of fresh basil leaves & a grind of fresh black pepper.