Gazpacho

Ingredients

4	Garlic cloves
2 cans	Canned tomatoes, 400g each, in juice, roughly chopped
1	Red pepper, large, chopped
2 Tbsp	Red wine vinegar
¼ cup	Extra virgin olive oil
½ cup	Basil leaves
1 cup	Tomato juice, chilled (Main)
1 cup	French bread, stale, cubed

Topping

1	Tomato
1	Onion
1	Red pepper
1 cup	Croutons, toasted, bread
6	Basil leaves
1 to taste	Salt & freshly ground pepper

Directions

1. Place the tomatoes and juice, garlic, red pepper, basil, olive oil, vinegar and bread cubes in a bowl and refrigerate for several hours or overnight.
2. Purée in a food processor. Sieve if preferred.
3. Add enough tomato juice to create a soup consistency. Chill.
4. To make the topping, seed the pepper and dice. Dice the onion and tomato.
5. Serve on top of the soup with the croûtons, basil, salt and pepper.