Gazpacho - cooking recipe

Ingredients

1 1/4 lb tomatoes
1 small red pepper, seeded and chopped
1 None garlic clove, finely chopped
1/2 cup fresh breadcrumbs
2 tbsp olive oil
1 tsp red wine vinegar
2/3 cup chopped seeded cucumber
1 small yellow pepper, seeded and finely chopped
None None Basil leaves, for garnish

Preparation

Chop 1 of the tomatoes, reserving for the topping. Cut a X in the top of each of the remaining tomatoes. Place in large saucepan of boiling water for 2-3 mins. Cool slightly then remove the skin. Halve each crosswise then remove the seeds.
Place tomato halves, red pepper, garlic, breadcrumbs, oil and vinegar in a blender. Blend until smooth. Season to taste with salt and freshly ground black pepper. Refrigerate for at least 1 hour.
Divide the soup among 2 bowls. Sprinkle with the reserved chopped tomato, cucumber and yellow pepper. Garnish with basil leaves.