- Peel the tomatoes by scoring a cross through the skin at the base of each tomato. Pour boiling water over the tomatoes. After about 30 seconds the skin should start coming away so remove the tomatoes and place in cold water so they do not get cooked.
- Once tomatoes are peeled, remove stalk area, deseed them and finely dice the tomato flesh. Place in a bowl.
- Remove skin of cucumber then cut in half lengthwise and use a teaspoon to deseed it. Dice the cucumber flesh finely and add to the bowl.
- Remove stalks and seed from the red and yellow pepper. Dice the peppers finely and add to the bowl.
- Peel and finely chop the red onion. Add to the bowl.
- Turn the white bread crust into fresh crumbs using a food processor. Add the crushed garlic, red wine vinegar and olive oil to the breadcrumbs. Pulse into a smooth paste.
- Add the bread paste to the bowl of chopped vegetables and mix thoroughly. Finely chop most of the basil leaves and add them. Save a few basil tips for garnish.
- Put half the mixture in the food processor, add the tomato juice and blend until smooth. Return it to the chunky mixture, mix thoroughly and add as much salt, pepper and tabasco as you think it needs.
- Chill for an hour or more, before serving in bowls or wide glasses topped with basil leaves and/or an ice cube.
- Serve this with a Loire Sauvignon Blanc.
- This Gazpacho can also be served in shot glasses as a canapé or pre-starter.
- Gazpacho keeps well in the fridge so can be made a day ahead.
- If you want a completely smooth Gazpacho and/or if you don’t have time to finely dice and chop the vegetables you can blend all the mixture instead of half.
- Replace or take out breadcrumbs for gluten free.