Gazpacho

This classic chilled soup is deeply rooted in Andalusia. The soothing blend of tomatoes, sweet peppers and garlic is sharpned with sherry vinegar, and enriched with olive oil.
serving it with saucerfuls of garnishes has virtually become a tradition.

Ingredints:

1.3-1.6 kg rip tomatoes
1 gree pepper, seeded and roughly chopped
2 garlic clowes, finely chopped
2 slices stale bread, crust removed
60ml extra virgin olive oil
60ml sherry vinegar
150ml tomato juice
300ml iced water
salt and ground bleck pepper
ice cubes, to serve (optional)

for the garniches:

30 ml olive oil
2-3 slices stale bread, diced
1 small cucumber, peeled
1 red and 1 gree pepper, seeded and finely diced
2 hard boiled eggs, chopped

Method:

Skin the tomatoes, then quarter them and rmove the cores and seeds, saving the juices.Put the pepper in the food processor for a few seconds. Add the tomatoes, reserved juices, garlic, bread, oil and vinegar and process. Add the tomato juice and blend to combine.

Season the soup then pour into a large bowl, cover with clear film and chill for at least 12 hours.

Prepare the garnishes. Heat the olive oil on a frying pan and fry the bread cubes for 4-5 minutes until golden brown and crisp. Drain well on kitchen paper, then arrange in a small dish.
Place each of the remaining garnishes in separate small dishes.

Just before serving, dilute the soup with the ice-cold water . the consistency should be thick but not too stodgy. if you like, stir a few ice cubes into the soup, then spoon into serving bowls and serve with the garnishes.