|2 slices||White sandwich bread, stale with crusts removed|
|½||Telegraph cucumber, peeled and coarsely chopped with seeds removed|
|1||Red pepper, coarsely chopped|
|1||Red onion, peeled and coarsely chopped|
|2||Garlic cloves, peeled|
|400 g||Canned tomatoes|
|3 Tbsp||Sherry vinegar|
|3 Tbsp||Extra virgin olive oil|
|1 tsp||Smoked paprika|
|1 to taste||Salt & freshly ground pepper|
|1 to serve||Ice cubes|
- Remove crusts from bread and place in a bowl with cold water, set aside to soften for 5 minutes. Reserve a little of the cucumber (peeled and chopped with seeds removed), pepper (chopped with seeds removed) and chopped onion to serve as a garnish.
- In a blender, purate wet bread with remaining ingredients, except salt, pepper, ice cubes and vegetables to garnish. Adjust seasoning with salt and pepper to taste.
- Cover and refrigerate overnight. When ready to serve, place a few ice cubes in serving bowls, pour over Gazpacho and garnish with reserved finely diced vegetables and fresh tomato.