Gazpacho

This soup can be served with croutons and/or cucumber sorbet.

Ingredients

 200ml tomato juice
     4 large plum tomatoes, roughly chopped
     2 red peppers, roughly chopped
     ½ small onion, roughly chopped
     ½ cucumber
     1 clove of garlic, peeled and crushed
1 tbsp white wine vinegar
 ½ tsp cumin seeds
 pinch paprika
     1 slice slice ofwhite bread, crusts removed
  40ml olive oil
       salt and white pepper

Method

1. The day before serving put all the ingredients in a bowl, cover with cling film and put in the fridge.

2. The next day liquidise in a blender.

3. For a smooth soup, strain through fine-meshed sieve, alternatively leave it as it is.

4. Chill for an hour.

Serves four.