Gazpacho Andaluz (Andalusian gazpacho)

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 & diced
1 medium cucumber, peeled & diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil
2tbsp sherry vinegar
Salt, to taste

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.

Blend until smooth, then add the salt and vinegar to taste and stir well.
Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.

Tips_ Serve with garnishes of your choice. I like black olives, hard-boiled egg and small pieces of cucumber and pepper; mint or parsley also works well, and many people add spring onion, cubes of serrano ham and so on.

Make it spicy adding some Spicy Olive Oil on top, also chillie flakes as topping will work.