Gazpacho

This chilled tomato soup is a Spanish staple and a welcome refreshment on these hot summer evenings. Serve with crusty bread and enjoy.

Ingredients

1 kg	Tomato, sun-ripened (Main)
2 cloves	Garlic
1	Cucumber, or telegraph cucumber (Main)
1	Red capsicum
100 g	Sourdough bread, crusts removed
3 tsp	Salt
2 cups	Water, cold
1	Freshly ground black pepper, to season
1 cup	Extra virgin olive oil
1 tsp	Caster sugar
1 cup	Sherry vinegar

Directions

1. In a food processor, puree the tomatoes, cucumber, capsicum and garlic. Add the bread then the water.
2. Transfer to a large bowl and add the salt, pepper and sugar. To taste, add more seasoning if preferred then add the vinegar and oil. Refrigerate for at least two hours before serving with an extra drizzle of olive oil.