Gazpacho with Raw Salsa
|Red pepper||1 , cored, deseeded and roughly chopped|
|Green pepper||1 , cored, deseeded and roughly chopped|
|Tomatoes||3 Pound, skinned and roughly chopped (1.5 Kilogram)|
|Garlic||2 Clove (10 gm), crushed|
|Day old bread slice||1 , crusts removed|
|Olive oil||5 Tablespoon|
|White wine vinegar||6 Tablespoon|
|Golden caster sugar||1 Teaspoon|
|Ice cubes||8 (Plus Extra To Serve)|
|Red pepper||1 , cored, deseeded and finely diced (For Serving)|
|Green pepper||1 , cored, deseeded and finely diced (For Serving)|
|Cucumber||1 Small, finley diced (For Serving)|
|Red onion||1 , finely diced (For Serving)|
|Flat leaf parsley leaves||4 (For Serving)|
1. Put the red and green peppers, tomatoes and garlic into a food processor or blender and blend until a fairly smooth puree.
2. Roughly tear the bread into pieces and add to the tomato mixture with the olive oil, vinegar and caster sugar. Add 6 tablespoons of cold water and blend the soup until smooth. Add the ice cubes to the soup, then cover and chill in the refrigerator for 1 hour.
3. Serve the chilled soup with extra ice cubes and topped with the diced peppers, cucumber, red onion and parsley leaves.