Green gazpacho soup

 There are days when you plan your meal and there are days when you take an inventory of what is there in the fridge and find a way to use the stuff. I had some steamed capsicums left over from last night, and a cucumber, so a green gazpancho it was for me. A cold soup for a warm July lunch.

1 cucumber, peeled and cored

1 capsicum steamed

1 slice stale bread

1 large pod garlic

½ litre vegetable stock

Salt to taste

Pepper to taste

Method

Moisten the stale bread and keep aside

In a blender, mix the cucumbers, capsicum, garlic and bread, and blend to a smooth purée along with the vegetable stock.

Add the salt and pepper and mix well. Add a little stock, if required to thin out the gazpacho.

Serve chilled garnished with croutons or chopped cucumber.