River Cotttage Gazpacho - River Cottage

Ingredients

• 2 thick slices of stale white bread (about 100g), crusts removed
• 1 garlic clove, crushed
• 1–1.5kg large, ripe tomatoes
• ½ cucumber, peeled and sliced
• 1 red pepper, deseeded and chopped
• ½ small red onion, chopped
• 50ml extra virgin olive oil
• 1 tablespoon balsamic vinegar (ideally apple balsamic)
• 1 teaspoon sugar
• Sea salt and freshly ground black pepper to finish
• Croûtons
• Shredded basil or chopped flat-leaf parsley