GOLDEN GAZPACHO SOUP

Preparation Method :

• Put the bread cubes on a baking sheet and bake at 180°C/350°F/gas mark 4 for about 10 minutes until pale golden. Allow to cool then transfer to a large bowl. Increase the temperature to 200°C/400°F/gas mark 6.
• Whisk together the oil, vinegar and Tabasco sauce. Pour over the bread, turning the cubes to coat. Leave to stand for 1 hour, turning occasionally.
• Place the peppers and onion on a baking sheet and roast for 20 minutes, turning occasionally. Add the garlic and roast for 15 minutes until all the vegetables are tender.
• Allow to cool, then skin and deseed the peppers and peel the onion and garlic. Transfer to a food processor with the bread cubes and process to a chunky puree. Pour into a large bowl.
• Puree the cucumber, celery and tomatoes for 3 minutes. Push through a sieve, extracting as much moisture as possible.
• Add the strained vegetables to the bread mixture, mixing well. The mixture should be quite thick. Season to taste with salt and pepper. Cover and chill overnight.
• Just before serving, add the sugar and lemon juice and check the seasoning. Ladle into bowls, garnish with a sprig of basil and serve with the diced vegetables.