Gazpacho

• 1 kg very ripe tomatoes, roughly chopped
• 2 sweet red peppers
• 1 large red onion
• 1 fresh red chili, deseeded and chopped
• 1 cucumber, peeled, deseeded and chopped
• 150 g day-old white country bread
• 120 ml extra virgin olive oil
• 250 ml ice-cold water
• 3 large garlic cloves
• 1 small handful of fresh mint
• 1 tablespoon Tabasco sauce
• 1 lemon
• 2 hard-boiled eggs, chopped
• salt & freshly ground black pepper

1. Blitz the bread into breadcrumbs and soak in half the water.
2. Put aside half a red pepper and half the onion, then roughly chop the remainder and place in a large bowl with the chili, tomatoes, cucumber, garlic, mint and olive oil.
3. Mix through the breadcrumbs and remainder of the water.
4. Blitz with either a hand blender or in batches in a conventional blender until smooth (several minutes).
5. If you prefer, you can sieve at this point to make the end result very smooth; I personally prefer the little bit of texture.
6. Stir through the tabasco and juice of half the lemon and season well (I used about three level teaspoons of salt and the same of black pepper).
7. Taste and adjust lemon, tabasco and seasoning as required.
8. Chill for at least 4 hours to allow flavours to infuse - it should be served very cold.
9. Serve alongside a plate containing the remainder of the red pepper and red onion, very finely chopped, and the hard boiled egg for people to sprinkle on to their taste.
10. Garnish with a few small mint leaves and lemon.

tomatoes, sweet red peppers, red onion, red chili, cucumber, white country bread, olive oil, water, garlic, handful of fresh mint, tabasco sauce, lemon, eggs, salt

Taken from www.food.com/recipe/gazpacho-460154 (may not work)