1000 g, (1kg), ripe, chopped
1 medium, chopped
1 small, chopped
2 medium, lightly peeled
White sourdough bread
80 g, day old, crustless, good-quality, torn
Red wine vinegar
- Process tomatoes, capsicum, onion and garlic in a food processor until smooth. Reserve half a cucumber. Chop remaining cucumber and add to processor. Process until smooth.
- Pour mixture into a strainer over a large bowl. Strain mixture, pressing pulp with the back of a spoon to extract as much liquid as you can. Discard solids.
- Return liquid to cleaned processor and add bread and vinegar. Process until combined. Place in fridge for at least 1 hour or until well chilled. Finely chop reserved cucumber and place in a small bowl. Cover and place in fridge until required.
- Stir gazpacho if it has separated and season with salt and pepper. Top with chopped cucumber and drizzle with oil. Sprinkle with pepper to serve.