Gazpacho

Ingredients

• Ripe tomatoes 1 kg
• Cucumber 1 small (150 g)
• Green bell pepper 1 small (120 g)
• Onion 40 g
• Garlic 1 clove
• Stale white bread 40 g
• Extra-virgin olive oil 4 tbsp
• Sherry vinegar 2 tbsp
• Salt 1 tsp

Instructions

1. 1

   Soak the bread in a little water for 5 minutes, then squeeze it dry.

2. 2

   Core and roughly chop the tomatoes, and chop the cucumber, seeded pepper, onion and garlic.

3. 3

   Blend the vegetables with the bread, vinegar and salt until very smooth, about 2 minutes.

4. 4

   With the blender running, pour in the olive oil in a thin stream until the soup turns creamy.

5. 5

   Taste and adjust the salt and vinegar; for a finer texture, press the soup through a sieve.

6. 6

   Chill for at least 120 minutes, then serve cold in bowls or glasses.