Gazpacho 

• Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. 
• Squeeze out the bread, tear it roughly into chunks, and add to the mixture.
  
• Blend until smooth, then add the salt and vinegar to taste and stir well.
  
• Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.
  

• Serve with garnishes of your choice: diced black olives, hard-boiled egg and small pieces of cucumber and pepper; mint or parsley also works well, and many people add spring onion, cubes of Spanish ham and so on.

  
  

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes 

• 100 g slightly stale crusty white bread, soaked in cold water for 20 mins
• 1 kg very ripe tomatoes, diced
• 1 ripe red pepper and 1 green pepper, deseeded and diced
• 1 medium cucumber, peeled and diced
• 2 cloves of garlic, peeled and crushed
• 150 ml extra virgin olive oil
• 2 tbsp sherry vinegar
• Salt, to taste
• Garnishes