Ingredients

• 1 cucumber
• 1 red pepper, deseeded and chopped
• 1 green pepper, deseeded and chopped
• 1kg vine ripped tomatoes, cored and chopped
• 2 garlic cloves, peeled and crushed
• 2 spring onions, trimmed and finely chopped
• 75g state crusty bread, chopped
• 2 1/2 TBSP quality sherry vinegar

To garnish -

• chopped fresh basil and mint leaves, croutons and a drizzle of extra virgin olive oil.

Method

• Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight
• Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like.
• Taste and adjust the seasoning as necessary. You might need a little more vinegar.
• Cover and chill again, until really cold and you’re ready to serve.

To garnish -

• chopped fresh basil and mint leaves, croutons and a drizzle of extra virgin olive oil.

Nutritional highlights:

High in vitamins A & C - essential nutrition to support the immune system, skin, eyes and digestion.