Mexican Gazpacho with Chili Recipe

Mexican Gazpacho with Chili Recipe

1 red (bell) pepper, seeded and chopped
2 tomatoes, skinned, seeded and chopped
0.5 cucumber, sliced but unpeeled
1 garlic clove
1 small red onion, chopped
1 green chili, seeded and chopped
4 slices stale bread
300 ml/0.5 pt/1.25 cups water
45 ml/3 tbsp wine vinegar
30 ml/2 tbsp olive oil
5 ml/1 tsp sugar
10 ml/2 tsp salt
Croutons

Method:

Place all the ingredients except the croutons in a 2 liter/3.5 pt/8.5 cup earthenware container with a lid. Leave to marinate for two days in the fridge. During this time the mixture will ferment slightly and mature. The soup can be kept in the fridge for one week. Blend to a puree and chill. Serve cold with a garnish of fried croutons.