My gazpacho

serves 4

1/2 cucumber
1/2 red pepper
1/2 green pepper
600 g tomatoes
2 garlic cloves
1 small onion
4 sprigs savoury
100 g naturally leavened bread, without the crust
50 ml olive olive oil
200 ml chicken stock
50 ml sherry vinegar
Salt and pepper
Chilli pepper
1 sprig basil
1 sprig savoury

PREPARATION :

Seed the tomatoes, cucumber and red and green bell pepper. Peel the garlic and onion. Cut up all the vegetables. Pour over the olive oil, add the salt and pepper and set aside in the refrigerator for 4 hours, stirring several times. Then add the vinegar, chicken stock, chilli pepper and basil and blend.
Set aside in the refrigerator.
Peel and seeds the 2 tomatoes. Cut each into four segments.