Andalusian Gazpacho

Ingredients

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• 2 kg very red tomatoes
• 1 medium cucumber (140 g)
• 1 small spring onion or ½ a large one
• 2 small garlic cloves
• 1 medium green pepper (100 g)
• ½ long red pepper (Italian type), or a piece of a large red bell pepper (90 g)
• 100 g day-old bread, preferably pan candeal (a dense Spanish white bread)
• 150 g extra virgin olive oil (about 165 ml)
• A splash of sherry vinegar (about 50 ml)
• 15 g salt
• A pinch of cumin
• 250 ml water

Method

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1. 1Prepare the vegetables. Wash the tomatoes well, core them, cut them into quarters and put them in a bowl with the bread torn into pieces and the salt. Add the spring onion, with the stalk and outer layer removed, cut into small pieces; the cucumber, peeled and with the ends removed so it isn't bitter (set aside a small piece); the garlic with the green shoots removed; and the peppers, deseeded.
2. 2Dress and leave to rest. Add the oil, vinegar and cumin, stir and leave to rest while you prepare the garnish: the small piece of cucumber, a little spring onion, some green and red pepper and half a tomato, all finely diced.
3. 3Blend and strain. Blend thoroughly until there are no lumps left. Add water depending on how much juice the tomatoes release; we use 250 ml. Adjust the salt and pass it through a sieve or a chinois to remove the skins and seeds.
4. 4Chill and serve. Chill in the fridge for at least two hours and serve with the garnish and a drizzle of oil.