Chilled gazpacho with white balsamic vinegar

Serves: 5
Ingredients
Tomato, chopped 12 pc
Red pepper, peeled 2 pc
Yellow pepper, peeled 1 pc
Garlic, peeled ½ head
Coriander 30 gm
Rice vinegar 100 ml
Basil a bunch
Lemongrass 1 pc
Banana shallot, thinly sliced 1 pc
Worcestershire sauce 50 ml
Balsamic vinegar, aged, regular 200 ml
Vegetable stock 500 ml
Salt and pepper to taste
Cucumber, chopped 125 gm
For garnish:
Cucumber as required
Red and green capsicum as required
Olive oil as required
Method
Chop all of the ingredients and let them all marinate in a mixture of olive oil and white balsamic vinegar overnight.
After 24 hours for full flavour, blitz and then finely strain.
Garnish the gazpacho with brunoised (diced into tiny cubes) cucumber, red and green capsicum and a little olive oil.
Serve chilled.