• 8 ripe medium tomatoes, peeled
  • 1 cucumber
  • 1 green pepper
  • 1 red pepper
  • 1/4 red onion (optional)
  • 1 garlic clove
  • 1 red chilli (optional)
  • 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
  • water
  1. 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.
  2. 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.
  3. Get a sieve, & pass the mixture through the sieve so that all rough      pieces are kept in the sieve. If it’s too thick, give sieve a shake.  Throw the rough veggies in sieve away.
  4. Blend the day old bread with the olive oil.
  5. Blend the pureed vegetables with the bread & oil mix in batches.
  6. Put the gazpacho in a jug, or tupperware & chill in the fridge for 2 hours or overnight.
  7. Serve gazpacho in a cup, bowl, or shot glasses with a garnish of fresh basil leaves & a grind of fresh black pepper.

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