Ingredients

How to make it

  • Tear up bread and cover with cold water and allow to soak for 10 minutes.
  • Put tomatoes, cucumber, bell pepper and garlic in a blender.
  • Pour bread and water mixture into a strainer and press out all excess moisture.
  • Add to blender and puree until smooth.
  • If soup is thick add enough water to give it the required consistency.
  • Pour soup through a fine sieve then season with salt, pepper and vinegar.
  • Place gazpacho in refrigerator for at least one hour.
  • Serve cold with garnish ingredients arranged on top.
  • Drizzle with a little olive oil.

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