Gazpacho

Cold soup is not to everyone's liking but on a hot summers day a large glass of gazpacho can be incredibly refreshing. 

Ingredients 
(serves 8)
1 kg tomatoes, ripe, chopped
1 large cucumber, chopped
1 onion, chopped
2 cloves garlic
6 tbsp of red wine vinegar
3 tbsp olive oil
1 green pepper, chopped
250g day old bread, 
salt
250ml water

Method

Break the bread into crumbs and soak them in a little water. 

Blend together the tomatoes,  onion, garlic, and only one green pepper and one cucumbers. (Keep some of the pepper and cucumber for garnish) 

Add the soaked breadcrumbs and stir. Then add the olive oil, red wine vinegar. Blend further adding the water until you're happy with the consistency. It should be pink in colour and not too red.

Add salt to taste.

Pour the gazpacho into a large jug and allow to stand for a few hours in the fridge.

Serve chilled or at room temperature in glasses. Top with a spoonful of the reserved  cucumber and green pepper.