Gazpacho

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 100g slightly stale crusty white bread (soaked in cold water for 20 mins)

1kg very ripe tomatoes (deseeded & diced)

1 red pepper (deseeded & diced)

1 green pepper (deseeded & diced)

1 cucumber (peeled, deseeded & diced)

2 cloves of garlic (crushed)

150ml olive oil

1tbsp sherry vinegar

Sea salt & pepper

GARNISH OPTIONS

Drizzle of olive oil

Basil

Cucumber

Croutons

Serrano ham

Spring onion

Black olives

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Add the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture. 

Blend until smooth, then add the sea salt, pepper and vinegar to taste and stir well. 

For the best texture, pass the mixture through a fine sieve, then cover and refrigerate until it’s chilled.

 Serve with garnishes of your choice and good bread. Best served really chilled on a hot day, so add ice if needed!

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 Recipe inspired by Felicity Cloake