Gazpacho is more of a drink than a cold soup made with fresh vegetables which originated in the Spanish region of Andalusia. It is perfect for those summer days when it is too hot to eat.
25 minutes plus chilling time
1 kg tomatoes
1/2 green pepper
2 cloves of garlic
1 tbsp salt
3 tbsp white vinegar
100 ml extra virgin olive oil
5 slices of bread
500 ml water
Ice for serving
Peel and chop the tomatoes.
Chop the pepper and peel the cloves of garlic.
Put the vegetables in a blender. Pour olive oil, vinegar, salt and process until well combined.
Add the bread and keep processing until smooth.
Add water and blend.
Taste for vinegar and salt and adjust them if needed. Chill in the fridge to serve later.
Pour into glasses and add ice to serve fresh.