Gazpacho soup

We found this recipe through 'The Mediterranean Dish', but gazpacho is a classic Spanish recipe. During the peak of the summer harvest, we have loads of tomatoes and cucumbers everywhere. Using up these seasonal ingredients is in a simple, healthy gazpacho soup. This recipe includes celery and green bell peppers, but you can leave these out or modify the recipe to suit whatever seasonal ingredients you have in your veg bag. You also do not need to peel or blanch the tomatoes if you do not have time, adding them in whole and fresh works just as well. On the farm recently, one of our growers, Ru, whipped up this delicious gazpacho for our lunch - using only a blender and a few minutes, all the veg came straight off of the farm!

Ingredients:

• 4 to 5 slices stale artisan bread, crust removed
• Water
• 5 large ripe tomatoes, about 2 pounds
• 1/2 English cucumber, peeled, chopped
• 1 celery stalk, chopped
• 1 green pepper, cored, seeded, roughly chopped
• 2 green onions, trimmed, roughly chopped, more for garnish
• 2 garlic cloves, peeled, roughly chopped
• Extra Virgin Olive Oil
• 2 tbsp sherry vinegar
• Salt and pepper
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper, optional if you like spicy
• Pinch sugar
• Small handful fresh mint leaves, torn or chopped
• Small handful fresh cilantro leaves, torn or chopped

Method:

1. Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
2. Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
3. In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
4. Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
5. Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
6. When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.