Gazpacho is a traditional chilled tomato-based soup which, when well made, is tasty, refreshing and makes a great snack, starter or even a meal. This soup originated in the Andalucia region of Spain.
250 g bread
1 kg ripe red tomatoes
1 green pepper
1 garlic clove
50 g cucumber
1dl oil
1 tablespoon vinegar
salt and a pinch of sugar
water and ice
Accompaniment:
1/2 cucumber
1/2 green pepper
1 piquillo pepper, tinned
1/2 onion
1 hard-boiled egg
fried diced bread
Soak the breadcrumbs for a few hours. Strain the bread and then place the bread, tomatoes, pepper, cucumber, garlic, oil, salt, sugar and a small glass of water in an electric blender. Crush for a few minutes to obtain a consistent blend. Put it through a food mill then pour into a bowl. If the soup is very thick, add a little water to thin it down.
Serve with ice cubes. Cut the vegetables and egg separately. Arrange the accompaniment around the gazpacho or on a separate tray.