Quick Gazpacho - cooking recipe

Ingredients

3 slices toast, with the crusts removed
1 None red bell pepper, seeded and diced
2 cloves garlic, peeled and finely diced
1/2 None cucumber, diced coarsely
1 can (850ml) chopped tomatoes
4 tbsp olive oil
2 tbsp red wine vinegar
1 pinch sugar
1-2 tbsp freshly squeezed lemon juice

Preparation

Soak the toast in cold water for 15 mins. Squeeze out the excess water, then tear the toast into a large bowl. Stir in the tomatoes, garlic, bell pepper and cucumber. Transfer the mixture to a blender, in batches, and puree until smooth. Return the puree to the bowl, stir in the oil and vinegar and season with salt and pepper. Cover and chill for at least 2 hours. Just before serving, stir in the lemon juice and sugar. Serve the gazpacho in glasses, garnished with the celery. Serve with breadsticks, bread, ham and manchego cheese, if desired.