Tomato Gazpacho Soup in Sweet Pepper Cups

Ingredients:

• 900 g ripe tomatoes, diced
• 1 cup peeled and diced seedless cucumber
• 1/2 cup diced red onion
• 1/3 cup seeded and diced green pepper
• 1/3 cup seeded and diced yellow pepper
• 1/3 cup seeded and diced red pepper
• 3 cups chopped fresh cilantro leaves
• 2 crushed cloves of garlic
• 1/4 cup olive oil
• 2 tbsp sherry vinegar
• 1 cup fresh bread crumbs
• Tomato water:
  450 g very ripe tomatoes
• 1/2 tbsp coarse salt

Preparation:

1. In a large bowl, combine the first 8 ingredients and blend with an immersion blender.
   
   *If you prefer If you're making chunky soup, don't blend it completely. If you prefer a smoother consistency, blend the vegetables accordingly.
   
   Mix olive oil and vinegar. Add bread crumbs, tomato water, salt, and pepper.
2. Refrigerate the soup for 4-8 hours before serving to allow it to infuse. For added flavor and a unique presentation, peel 6 bell peppers and use them as soup bowls.
   
   Tomato water: In a blender, combine the tomatoes and salt and blend on high speed until smooth. Place a piece of cheesecloth in a sieve and allow the water to slowly filter through. Reserve the liquid.
   Yield: about 1 cup