Use gluten-free bread or do not put bread at all…
100g of bread (toasted baguette for me) – 2 tins of chopped tomatoes – 1 green pepper – 3 garlic cloves – 1 little onion – 1 shallot – 5 tbsp of olive oil – 3 tbsp of Xeres vinegar – 30cl of water – 2 tsp of caster sugar – a little cucumber – 3 drops of Tabasco.
Put all the ingredients in a blender and blitz until smooth.
Put the gazpacho in a freezer-proof container.
Set aside in the freezer for 2-3 hours.
Stir every 30 minutes with a fork.
This recipe can be served as a normal gazpacho for 4 people.