Gazpacho

Wow it is hot at the moment – I am not complaining at all but the thought of slaving over a hob at the moment is not inviting – as I love Spanish food, today was the perfect day for Gazpacho. I love a well flavoured Gazpacho on a hot summer’s day, if the weather is not like the Mediterranean then this is not the dish to try. It is, essentially, an Andalusian peasant dish designed to stretch cheap ingredients to their limit. You really will have to seek out good ingredients to make this worth your while. The real secret to gazpacho, if we assume your ingredients are ripe, especially your tomatoes and your fridge cold, is good olive oil, and lots of it.  Do not be tempted to chill the soup with ice cubes; you'll just dilute the flavours – make it well ahead instead, so it has time to chill before serving.

100g slightly stale crusty white bread, soaked in cold water for 20 mins
1kg very ripe tomatoes, diced
1 ripe red pepper and 1 green pepper, deseeded and diced
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil
2tbsp sherry vinegar
Salt, to taste

1. Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture.

2. Blend until smooth, then add the salt and vinegar to taste and stir well.

3. Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.

4. Garnish with chopped tomato, cucumber, onion and olive oil.