Chilled Tomato Bisque with Veggie Skewers
- 4 cups
beefsteak tomatoes (cut into wedges)
Cucumber (peeled, seeded, and roughly chopped)
red peppers (diced)
onion (finely chopped)
- 3 cloves
- 5 tablespoons
- 3 tablespoons
- 4 tablespoons
Blend the tomatoes with the cucumber and about 150 ml cold water in a food processor.
Blend the peppers, onion, and garlic with a splash of water in a food processor.
Mix the two purees together. Stir in the breadcrumbs and season to taste with a few splashes of Tabasco, salt and pepper. Mix in the vinegar and olive oil, cover and put into the fridge for 2 hours.
Ladle the gazpacho into bowls and serve garnished with skewered pepper pieces, baby peppers and cherry tomatoes, if you wish.