Gazpacho

Soup

• 75 g (1 1/2 cups) stale loaf bread cubes, without the crust
• 125 ml (1/2 cup) water
• 1 kg (2.2 lb) very ripe tomatoes, peeled and coarsely chopped (see note)
• 3/4 of an English cucumber, peeled, seeded and diced
• 3/4 of a red bell pepper, seeded and diced
• 2 green onions, cut into chunks
• 125 ml (1/2 cup) olive oil
• 30 ml (2 tbsp.) sherry or red wine vinegar

Trim

• 50 g (1 cup) diced stale loaf bread, without the crust
• 15 ml (1 tbsp.) olive oil, plus more for serving
• 1/4 of an English cucumber, seeded and diced
• 1/4 of a red bell pepper, seeded and diced

Soup

1. In a bowl, soak the bread cubes in water for 5 minutes. Transfer to a blender. Add the rest of the ingredients and purée until smooth. Salt and pepper. Refrigerate 2 hours or until soup is cold.

Trim

2. Meanwhile, in a large nonstick skillet over medium-high heat, brown the bread in the oil. Drain the croutons on paper towels and let cool.
3. Ladle the gazpacho into bowls. Garnish with croutons and vegetables. Drizzle with olive oil.

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