Gazpacho

• 1 1/4 lb tomatoes
• 1 small red pepper, seeded and chopped
• 1 None garlic clove, finely chopped
• 1/2 cup fresh breadcrumbs
• 2 tbsp olive oil
• 1 tsp red wine vinegar
• 2/3 cup chopped seeded cucumber
• 1 small yellow pepper, seeded and finely chopped
• None None Basil leaves, for garnish

1. Chop 1 of the tomatoes, reserving for the topping. Cut a X in the top of each of the remaining tomatoes. Place in large saucepan of boiling water for 2-3 mins. Cool slightly then remove the skin. Halve each crosswise then remove the seeds.
2. Place tomato halves, red pepper, garlic, breadcrumbs, oil and vinegar in a blender. Blend until smooth. Season to taste with salt and freshly ground black pepper. Refrigerate for at least 1 hour.
3. Divide the soup among 2 bowls. Sprinkle with the reserved chopped tomato, cucumber and yellow pepper. Garnish with basil leaves.

tomatoes, red pepper, garlic, fresh breadcrumbs, olive oil, red wine vinegar, cucumber, yellow pepper, basil

Taken from recipes-plus.com/api/v2.0/recipes/21738 (may not work)