(Serving 6 to 8 people)
1 +1/4 kg of ripe, full-grown tomatoes
2 small green peppers
1 deseeded cucumber
1/4 kg of white bread
Leave aside a portion of these five ingredients and cut them into small pieces, to be served separately from the soup into small bowls.
1 garlic clove
1 mug of Olive oil
2 Tbsp of sherry vinegar
1 hard-boiled egg
Mix the peppers together with the tomatoes and the deseeded cucumber, the onion, the garlic clove and the white part of the bread soaked in chilli water. Mix everything together until it is almost paste-like, then pass through a sieve in order to remove any seeds left or any other lumps. Add the vinegar, the olive oil and a little crushed cumin seed. Add salt to taste. Refrigerate until very cold. Toast the pieces of bread and cut the hard-boiled egg into small pieces.
Serve the gazpacho and place at the side the small bowls with the small pieces of tomatoes, peppers, cucumbers, onion, the toasted bread and the egg.
There is no correct recipe for gazpacho. Even in
, there are several different recipes. The purpose of gazpacho is to be a cold vegetable drink, especially in summer time.