Gazpacho Serves 4
No summer day is complete in Spain without a glass of Gazpacho. Access to good tomatoes is key, but that should not be a problem at this time of year. Gazpacho can be done in advance, as this gives its flavors more time to blend together. But try not to keep it in the fridge for too long, as the nutritional value of the chopped vegetables quickly diminishes.
6 large, ripe, meaty tomatoes
1 green pepper, 2 red bell peppers, cored and seeded
1 cucumber, peeled, halved and seeded
2 garlic cloves, minced (optional)
1 small onion 1 dinner roll from the day before, peeled
Salt, olive oil and vinegar
Soak the bread in a little water, salt and olive oil.
Mix tomatoes, peppers, cucumber, garlic and onion in a blender.
Add the bread and continue to blend.
Ideally, press the mixture through a colander to separate the skins which are harder to digest raw.
Add salt, olive oil and water, if necessary, to obtain a liquid texture.
Refrigerate and serve cold, sprinkled with some diced cucumber, onion, bread and little olive oil.