INGREDIENTS
3 oz stale, crusty white bread
2 1/2 pounds ripe yellow cherry tomatoes, diced
2 green bell peppers, seeded and diced
1 medium cucumber, peeled and diced
1 stalk celery, diced
3 garlic cloves, crushed
1 large handful cilantro, leaves picked and torn
5 fl oz extra virgin olive oil
about 2 tbsp sherry vinegar
salt and fine sugar, to taste
DIRECTIONS
Cover the bread with cold water and leave to soak for twenty minutes. Squeeze out the bread and put it straight into a food processor or blender, along with all the remaining ingredients except the vinegar, salt, and sugar. Blend until fairly smooth. Place a sieve over a large bowl and pass the gazpacho through the sieve, using the back of a spoon to work it through. Now add the vinegar and a good pinch of salt and give it a taste; depending on the sweetness of your tomatoes and peppers, you might want more vinegar or more oil; you may even want a small pinch of sugar to it. When you are happy, cover it and let it chill in the fridge for at least an hour. You want this guy cold and refreshing.
