1 kg ripe chopped tomatoes (skins and seeds removed)
1 chopped red onion
2 crushed garlic cloves
1 red pepper, deseeded and chopped
½ cucumber peeled and chopped
2 slices of day old bread, crusts removed
2 tablespoons wine vinegar
2 tablespoons olive oil
300ml /½ pint vegetable stock
1 tsp sugar
Place the bread in a bowl and sprinkle with a little cold water, add the stock, sugar, vinegar and garlic. Put the bread mix with the tomatoes, onion, cucumber and pepper into a food processor and blend until finely chopped but not too smooth if serving as a drink a little bit more chunk if serving as a soup. Place in a bowl or jug and put in the fridge overnight or at least for a few hours.
The Gazpacho can be served in a soup bowl as a fresh starter or as a refreshing drink in a glass. Decorate with some basil leaves.
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