Gazpacho

750g tomatoes (quartered)

3 cloves garlic (crushed)

1 cucumber (chopped)

2 red peppers (chopped)

5 tbsp red wine vinegar

5 tbsp olive oil

1 tbsp tomato puree

750 ml water

175g soft bread

1 kg ice

Method

1.      Place all the ingredients in a large bowl & marinade in the refrigerator for at least 3 hrs.

2.      Puree in a liquidiser & pass through a coarse sieve.

3.      Add the ice & leave for 2 hrs.