Gazpacho

Instructions

1. Process tomatoes, capsicum, onion and garlic in a food processor until smooth. Reserve half a cucumber. Chop remaining cucumber and add to processor. Process until smooth.
2. Pour mixture into a strainer over a large bowl. Strain mixture, pressing pulp with the back of a spoon to extract as much liquid as you can. Discard solids.
3. Return liquid to cleaned processor and add bread and vinegar. Process until combined. Place in fridge for at least 1 hour or until well chilled. Finely chop reserved cucumber and place in a small bowl. Cover and place in fridge until required.
4. Stir gazpacho if it has separated and season with salt and pepper. Top with chopped cucumber and drizzle with oil. Sprinkle with pepper to serve.