1kg very ripe tomatoes
1 ripe red pepper and 1 green pepper, de-seeded and roughly chopped
1 cucumber, peeled and roughly chopped
2 garlic cloves, peeled and crushed
175ml extra virgin olive oil
100g stale bread, ripped up and soaked in 2 tablespoons of sherry vinegar
Sherry vinegar, to taste
2 spring onions, finely sliced
A handful of parsley leaves, roughly chopped
Extra-virgin olive oil
Bring a large pan of water to the boil and add the tomatoes. Leave them for one minute, before scooping them into a large bowl of cold water. Peel when they’re cool enough to touch. Roughly chop.
Place the tomatoes, peppers and cucumber with the garlic and oil in a food processor or blender. Blend for a couple of minutes, then add the sherry-soaked bread.
Blend until smooth, then add a little salt and vinegar to taste.
Pass the mixture through a sieve, then cover and refrigerate until well chilled. Divide between bowls.
Garnish and serve. – The Telegraph [ gazpacho]