Another GAZPACHO Recipe

1 lb/450g large ripe tomatoes
1 large onion
2cloves garlic
1 green pepper
1 red pepper
? cucumber
2 slices whole wheat bread
3 tbsp/45ml olive oil
3 tbsp/45mi wine vinegar
1 ? cups/300ml/ ? pt tomato juice
1 ? cups/300ml/ ? pt water
salt and freshly ground black pepper
Serves 4-6
Skin tomatoes, discard seeds and juice and chop the flesh. Peel and finely chop the onion and garlic. Remove pith and seeds from peppers and dice.
Peel and dice the cucumber. Cut the crusts from the bread and dice. Put vegetables and bread in a large bowl, pour over the remaining ingredients, stir and season. Chill well - overnight is best for a good tasty soup.
You can partly blend the soup if you wish, or blend all of it, in which case offer small bowls of chopped onions, tomatoes, peppers, cucumber and croutons as a garnish.