Tomato Gazpacho - cooking recipe

Ingredients

6 slices toast, crusts removed
1 None red pepper, quartered + some finely cdiced for garnish
1 None yellow pepper, quartered + some finely diced for garnish
2 cloves garlic, chopped
1 medium onion, chopped
1/2 None cucumber, chopped + some finely diced for garnish
1 kg ripe tomatoes, roughly chopped
1 tbsp sugar
2 tbsp white wine vinegar
60 ml olive oil + 1 tsp

Preparation

Put 4 slices of toast in water to soak and cut the other 2 slices into cubes. Put the finely diced vegetables in a bowl for garnishing, and set aside.
Remove the toast from the water, squeezing out any excess and then puree along with the peppers, garlic, onion, cucumber, tomatoes, sugar, vinegar and oil. Season to taste with salt and pepper. Cover and place in the fridge for 30 minutes.
Heat 1 tsp oil in a frying pan and saute the toast cubes until golden brown. Serve soup with a garnish of the finely chopped vegetables and croutons.