Gazpacho

Andalucian Gazpacho Soup

1 cucumber, peeled and chopped
1 green bell pepper, seeded and diced
1.5kg ripe tomatoes, diced
2 garlic cloves, peeled
¼ cup sherry vinegar
½ cup sherry, optional
¾ cup Spanish extra-virgin olive oil

To garnish, optional

2 1 inch-thick slices rustic bread
¼ cup Spanish extra-virgin olive oil
½ cucumber
½ red bell pepper
Sea salt to taste

To make the soup blend together the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water to a thick smooth pinky-red liquid.

Strain through a sieve if you'd prefer a really smooth soup. We prefer a more rugged finish!

Put in the fridge for at least 30 minutes, if you can wait. If the ingredients came out of the fridge then there's no need to wait.

It is better the colder it is, especially when it's a hot day.

For the garnish

Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Now you can either fry them in hot olive oil or bake them in a hot oven.

Either way cook until a lovely golden brown colour.

Pour into cups or bowls to serve and top with croutons, cucumbers and peppers. Sprinkle with salt and drizzle with the remaining 2 tablespoons of olive oil.

Add a little finely chopped jamon if you wish.