Andalusian gazpacho

Gazpacho is a traditional summer blend of tomatoes and other raw vegetables that can be enjoyed as a beverage or as a cold soup with different garnishes. It's full of vitamins, refreshing... and delicious!

Ingredients (serves 4):

• ½ kg ripe tomatoes

• 1 small Italian green pepper

• ½ garlic clove

• 1 piece of bread from the previous day, torn by hand, soaked

• ½ tablespoon vinegar

• ½ glass of cold water

• ½ teaspoon salt

• 2 tablespoons mild olive oil (0,4º)

1. Wash and peel the tomatoes. Remove the stalks and seeds and chop them.

2. Wash the green pepper, remove the stalk and seeds, and chop it.

3. Peel 1 garlic clove, cut it in half lengthwise and remove the germ to prevent repeating. We'll use only one half.

4. In a blender jug, place the green pepper and half garlic clove. Add ½ teaspoon of salt, ½ tablespoon of vinegar and 2 tablespoons of mild olive oil. On top, add the soaked bread and the chopped tomatoes.

5. Blend the ingredients with a hand blender while slowly adding ½ glass of cold water, until you achieve a smooth, lump-free mixture with the desired texture.

6. Taste to check if it’s balanced or needs any adjustments (salt, vinegar, oil). If you prefer it thinner, add a bit more water. Then, chill it in the fridge for at least 1 hour. If you serve it as a soup, you can accompany it with croutons and an assortment of chopped garnishes: apple, cucumber, hard-boiled egg, serrano ham... All garnishes should be presented in small bowls on the side, so each person can help themselves to what they prefer.