Gazpacho Andaluz

1.2kg ripe red tomatoes
1 Italian green pepper
1 medium sized cucumber, peeled
1 clove garlic
1 small salad onion (optional)
1/4 red pepper (optional)
100-150g dry bread (from previous day)
250ml virgen olive oil
30-50ml sherry vinegar (or white wine vinegar)
Cold water (up to 250ml aprox.)
Pinch cumin

Peel the tomatoes and cut into quarters. Soak the dry bread in some of the water. Cut the remaining ingredients into chunks and liquidize until smooth and creamy. Every time you make gazpacho, you can increase or reduce each ingredient to your own personal taste. I would recommend saving the water until the end of each batch of liquidizing, to adjust to the desired texture (some like their gazpacho thicker than others). If you prefer a thicker gazpacho, don’t add any water at all (maybe add some ice cubes before placing in the fridge and chilling for a few hours before serving).

Some say that you should never put red peppers or onions in your gazpacho but instead use them both finely chopped only for the garnish, together with finely chopped tomatoes, cucumber, green peppers and croutons. If serving in a bowl, you could also add some fine slithers of Serrano ham, small cubes of Mozarella cheese or even grated hard boiled egg. I just tend to serve my gazpacho in glasses!