andalusian gazpacho recipe

2 slices stale bread crusts removed
900g ripe tomatoes peeled and chopped
1 fresh green chilli deseeded and chopped
75mm length of cucumber peeled and coarsley chopped
2 cloves garlic peeled and crushed
2 cloves garlic peeled and crushed
1/2 green or red sweet pepper deseeded and coarsely chopped
2 tbspns olive oil
2 tbspns red wine vinegar
1/2 tspn paprika
2 tbspns parsley chopped
8 basil or mint leaves
salt and freshly ground black pepper
to garnish
large handful of basil torn into strips
1 green or red sweet pepper trimmed deseeded and finely diced
4cm cucumber peeled and finely diced
3 tbspns finely diced red onion
garlic croutons
Soak the bread in water for 1o minutes squeeze it a little and place it in a food processor or liquidizer with the remaining ingredients and 300ml water.
If the chilli is very hot add only half.
Process until smooth.
Taste and adjust the seasoning.
If you like a sharper taste add a little more vinegar.
Empty into a bowl cover and chill for 23 hours or longer.
Before serving the soup float 23 ice cubes in it to keep it chilled and if needed dilute it with a little more iced water.
Serve the garnishes in separate small bowls and let people help themselves.
Serves 6