Gazpacho

6 ripe red tomatos, peeled (1kg)
1 cup white wine or stock
2 cloves garlic, crushed
1/2 tsp ground cumin
salt and pepper
1 1/2 cups fresh bread crumbs
1/3 cup olive oil
1/4 cup wine vinegar
1 large onion, diced
1 green capsicum, cored and diced
1 cucumber, peeled and diced
12-16 ice cubes

Cook half tomatos with wine, blend to puree. Dice remaining tomatos, onion, cucumber and capsicum. Crush garlic, add cummin and mix in bread crumbs, gradually stir in oil. Add viegar little at a time, then tomato puree. Combine veges, mix well and chill for 2-3 hrs. Serve over ice.

*Can serve veges separate. Can serve with boiled eggs and crutons