For the gazpacho, strain peeled tomatoes with the liquid. Wash peppers, remove seeds and dice. Wash, quarter, seed and finely dice the tomatoes. Peel and finely chop the onion.
Cut wholemeal bread into cubes and fry in butter in a pan to make croutons.
Season the cold tomato soup with salt, Tabasco and pepper.
Serve the pieces of bell pepper, tomatoes, onion and wholemeal croutons with the gazpacho.
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