- ½ cucumber, peeled, roughly chopped
- 1 large yellow pepper, de-seeded, roughly chopped
- 1 large red pepper, de-seeded, roughly chopped
- 6 ripe tomatoes, roughly chopped
- 2 banana shallots, roughly chopped
- 3 garlic cloves, roughly chopped
- 100g/3½oz stale white bread, soaked in a little cold water
- 3 tbsp olive oil
- 2 tbsp sherry vinegar
- Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for the garnish.
- Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired.
- Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold.
- Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables.