Summer'S Bounty Gazpacho

• PROVISIONS
• 500 grams ripe tomatoes
• 2 garlic cloves
• 1/2 red onion
• 1 small cucumber
• 1 green capsicum
• 1 red capsicum
• 2-3 slices gluten free bread (or wheat bread)
• 3 tablespoons sherry vinegar
• 1/4 cup extra virgin olive oil
• 1/2 cup water
• Salt and freshly ground pepper
• GARNISH OPTIONS
• Chorizo
• Jalapeno
• Fresh basil
• Extra virgin olive oil
• Avocado
• Goats cheese
• Prawns (shrimp)
• Crayfish (lobster)

1. Pop everything in a food processor and process until smooooth. Add more water if it's too think.
2. Cover and refrigerate for at least 2 hours before serving or leave it in the fridge overnight.
3. Serve cold with whatever garnishes you like!

garlic, red onion, cucumber, green capsicum, red capsicum, bread, sherry vinegar, extra virgin olive oil, water, salt, chorizo, fresh basil, extra virgin olive oil, avocado, goats cheese, shrimp, crayfish

Taken from food52.com/recipes/26556-summer-s-bounty-gazpacho (may not work)