Gazpacho

Gazpacho is a must for us in summer.  It gets patio eating going with gusto.













Preheat oven to 180C/350F.  Serves 8-10

Ingredients:

1500g ripe tomatoes
10 Tablespoons extra virgin olive oil, plus extra for drizzling tomatoes
Salt and Grd. Black Pepper
450g Wholewheat bread crumbs
2 cucumbers, peeled and cut in 1 inch chunks
4 red bell peppers, deseeded and cut into quarters
4 large cloves of garlic, peeled and sliced
1/2 cup (8Tablespoons) red wine vinegar
2 Tablespoons tomato puree
1200 ml. water

First place the whole tomatoes in a roasting pan and lightly drizzle with oil.  Roast for one hour; cool.  Put through a sieve, saving the puree and discarding the pulp.

Put the bread in a food processor and blend to fine crumbs.  Slowly pour in the oil while machine is on low speed.

Add the sieved tomatoes , cucumber, red peppers and garlic.  Place all in a large container.  Stir in the vinegar, water, and tomato puree.

Refrigerate until cold.  Serve sprinkled with croutons.