Gazpacho (chilled vegetable soup)

Serves 4–6 Prep time 30 minutes

750g ripe tomatoes, cubed
1 red onion, chopped
1 green capsicum, chopped
½ cucumber, chopped
125g day-old hard bread (ciabatta or baguette),
soaked in water
pinch sea salt
pepper, to taste
½ cup extra virgin
olive oil
1 tbsp white wine or
rice vinegar

garnish (optional)
finely diced red and
green capsicum

• Place vegetables, softened bread, salt and pepper in a blender and blend until a thick and smooth consistency is achieved.
• Add olive oil and vinegar and season to taste before blending it a final time.
• Chill in the fridge for at least 1 hour and garnish as desired before serving.

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