Gazpacho

• 3 bleached garlic cloves, peeled
• 2 onions peeled and chopped in big chunks
• 60g cucumber peeled and chopped in big chunks
• 75g red bell peppers seeded and sliced
• 1Kg rip red tomatoes, chopped in big chunks
• 30g of white rustic bread, without crust, torn into pieces
• 120ml cup water
• 6 tablespoons of olive oil, plus extra to serve
• 2 tbsp sherry vinegar

Method

First, peel the garlic cloves and drop in small saucepan with cold water. Bring the water to a boil. When the water begins to boil, take out the garlic out of the water and put into a bowl of ice water to quickly cool it. Repeat twice, always starting with cold water.

Peel and cut the vegetables into large chunks and put them into a large bowl.  Add the tomatoes into large wedges and put in a bowl with the onions, cucumbers, and bell peppers. Add the bread, torn into pieces, then pour over the water. Process everything together using a hand-held blender, about 5 min until is well combined. Add the olive oil, sherry vinegar, salt and pepper and blend the soup until smooth and creamy. Chill in the fridge before serving (at least 2 hours). Serve the gazpacho with a plus an extra drizzle of olive oil. If you want, you can add cured ham, finely chopped egg, tuna, croutons, chopped pepper…..