Quick gazpacho

Ingredients

• 500–600g Tomatoes (or Passata)
• 1 medium Cucumber (~200–250g)
• 1 Red Pepper
• 1 small Red Chilli (to taste)
• 1 clove Garlic (peeled, crushed)
• 40–60ml Olive Oil
• 1–2 teaspoons Sherry Vinegar
• Juice of 1/2 Lime
• 30–50g White Bread (crust removed)
• Salt to taste

Instructions

1. Roughly chop the tomatoes (or passata), cucumber, red pepper and chilli. Place them in a blender with the crushed garlic, sherry vinegar, lime juice and soaked white bread.
2. Blend until smooth, then gradually add the olive oil while blending to create a light emulsion.
3. Season with salt to taste, adjust acidity if needed, and chill briefly or serve immediately.

instructions_source: editorial-classic