Gazpacho is consumed during summertime. It is a cold soup, low in calories and really healthy.

• 1,250g of ripe and peeled tomatoes.
• A cucumber, peeled.
• A green pepper.
• 1 or 2 cloves of garlic.
• 200g of white bread from the day before. Or an apple and/or a carrot. (I prefer the apple and carrot option, the bread is just to thicken the soup).
• 2 or 3 tblspn of vinegar
• 1 tblspn of salt, not full.
• Cold pressed olive oil, about half a water glass. I put a bit more.
• Water (about half a litre).

Put all ingredients in a bowl and mix with a blender until you feel it's a good paste. Add the water (the amount of water you add depends on how thick you want the soup to be). Put it into the fridge for a while before serving it.

Some people add the vinegar and the salt at the end. This way they can control the final result better. Gazpacho can be spoiled if these ingredients are not used wisely.

As a way of decoration, once served, you can add small dices of cucumber and toasted bread. Some people strain the soup.

If you don't dilute the paste, then you have salmorejo, another meal. It is served with some strips of serrano ham and diced, hard-boiled egg on top. It is eaten with a small spoon and usually accompanied with beer or cold white wine from Jerez: a manzanilla or a dry Jerez (Sherry).

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