Mike McEnearney’s fast gazpacho – Gourmet Traveller

Ingredients

• 750 gm ripe tomatoes
• 2 red capsicum, diced, seeds removed
• ¼ green capsicum, diced, seeds removed
• ½ small red onion, diced
• 1 Lebanese cucumber, diced, seed removed
• 40 gm crustless sourdough bread, diced
• 1 small long red chilli, diced, seeds removed
• 3 tsp cabernet sauvignon vinegar (see note)
• 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
• Thinly sliced long red chilli or 1 small red chilli, bruised to expose seeds
• Basil leaves, to serve