Gazpacho - cooking recipe

Ingredients

4 thick slices day-old Italian white bread, crust removed, torn
2 None medium red peppers, seeded, chopped
5 1/2 lb ripe plum tomatoes, seeded, chopped
4 None small cucumbers, peeled, seeded, chopped
1 None medium red onion, peeled, chopped
1/3 cup sherry vinegar
1/3 cup olive oil
1 tsp dried chili flakes

Preparation

Place bread in a large bowl. Add 1/2 cup cold water then set aside to soak for 10 mins. Squeeze excess water from bread.
Working in batches, blend or process bread, 1 1/2 peppers, tomatoes, 3 cucumbers, 1/2 the onion, vinegar, oil and chili in a blender or food processor until smooth. Strain through a fine-mesh sieve into a large bowl, pressing as much liquid through sieve as possible. Season. Cover with plastic wrap and chill for 3 hours, or until cold.
Finely chop remaining pepper, onion and cucumber.
Ladle soup into small teacups or serving bowls. Top with finely chopped vegetables to serve.