Yellow Gazpacho

Remove seeds from chili peppers and chop finely.

Finely puree chili, drained red bell pepper and 100 ml olive oil and pass through a fine sieve.

Remove crusts from white bread and chop coarsely. Pour 100 ml of water over it.

Peel the tomatoes. Core two tomatoes, finely dice and set aside.

Quarter remaining tomatoes and place in a tall container. Peel cucumber, remove seeds and finely dice 50g. Roughly chop remaining cucumber.

Halve yellow bell bell pepper, remove seeds and finely dice 100 g. Roughly chop remaining bell bell pepper. Set vegetable cubes aside.

Puree the coarsely chopped vegetables and garlic.

Add soaked bread, vinegar and olive oil. Season vigorously with salt and pepper.

Drizzle gazpacho with chili oil, sprinkle vegetable cubes over cold soup and serve.

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