Gazpacho

Ingredients

Directions

1. 1

   Peel and finely dice the onion and garlic. Fry in hot oil. Add tomato puree and bring to the boil once. Season with salt, pepper and Tabasco. Let the soup cool down. Wash cucumber thoroughly, cut in half and remove seeds.

2. 2

   Cut the flesh into cubes. Clean, wash and also dice the bell peppers. Add to the soup. Cut toast into cubes and fry in melted fat until crispy. Sprinkle over the soup just before serving. Garnish with parsley as desired

3. 3

   Plate: Wedgwood