For the Gazpacho:
700 gm [ 1 1 / 2 lb.] ripe tomatoes, skins removed, roughly chopped
1 cucumber, peeled and chopped
1 red pepper, cored, deseeded and cut in half
1 yellow pepper, cored, deseeded and cut in half
3 cloves garlic, peeled and chopped
225 gm [ 8 ounces] fresh wholemeal breadcrumbs
1 tbsp. tomato puree
4 tbsp. Wine vinegar
6 tbsp. olive oil
Tabasco to taste
600 ml [ 1 pint] water
Salt and freshly ground black pepper
For the Cheese floats:
12 black olives, pitted and finely chopped
2 tbsp. Finely chopped fresh chives
3 x 200gm [ 7 ounces] Chevre blanc goat's cheese, rind removed.
Place the chopped tomatoes, cucumber, red and yellow peppers and garlic in a large bowl.
Add the wholemeal breadcrumbs, tomato puree, wine vinegar, olive oil and a good dash of Tabasco.
Stir thoroughly then transfer half the mix to a blender or food processor.
Add abut 300ml [ 1 / 2 pint] water and whizz until smooth.
Transfer to a large serving bowl.
Repeat the process with the remaining half of the soup mix, adding the remaining water.
Add to the serving bowl, stir and season with salt and freshly ground black pepper.
Cover the bowl with cling film and chill in the fridge for at least 2 hours.
Meanwhile, prepare the cheese floats by mixing together the chopped olives and chives.
Take a small teaspoonful of Chevre blanc and gently roll it in the palm of your hand to form a ball.
Roll in the olive and chive mixture to coat.
Repeat with the remaining cheese.
Chill until ready to serve on the chilled gazpacho.
