Green Gazpacho

Preheat the oven to 130°C fan (150°C conventional).

Halve the green peppers, remove the seeds, wash and place them cut-side down on the tray.

Roast the peppers in the oven for 20–25 minutes, then remove and let cool.

Peel the peppers and cut them into small cubes.

Remove the crust from the white bread, cut into cubes and drizzle with a little water.

Wash, peel, seed and dice the cucumber. Peel and finely chop the onion and garlic. Wash, deseed and chop the green chili pepper.

Set aside 4 tbsp each of the diced peppers and cucumber for the topping.

Put the remaining pepper and cucumber cubes with the bread, onion, garlic and green chili into a bowl, mix with salt and lime juice, add 100 ml water and blend until smooth.

Slowly drizzle in the olive oil while continuing to blend until the soup is creamy. Season with salt and pepper to taste.

Chill the gazpacho for about 2 hours.

Pour into bowls and sprinkle the reserved pepper and cucumber cubes on top.