Gazpacho

A chilled Andalusian soup of ripe tomatoes, cucumber and pepper. Summer in a glass.

Ingredients

• 1000 g ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red pepper, chopped
• 1 garlic clove
• 50 g stale bread, torn
• 80 ml olive oil
• 2 tbsp sherry vinegar
• 1 tsp salt

Method

1. Soak the bread in a little water for 5 minutes, then squeeze it out.
2. Blend the tomatoes, cucumber, pepper, garlic and bread until very smooth.
3. With the blender running, pour in the oil in a thin stream, then add the vinegar and salt.
4. Pass through a sieve for extra smoothness if you like. Chill for at least 2 hours and serve cold.