Gazpacho is a tomato-based vegetable soup, originating from Andalucía in Spain. Traditionally served cold, Gazpacho is widely consumed in Spain and Portugal and I think we should eat it more in the West Country too coz it is gurt lush.

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  • 100g stale crusty white bread/baguette, soaked in cold water for 10 mins
  • 1kg very ripe tomatoes, diced
  • 1 red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 1 small cucumber, diced
  • 2 cloves of garlic, crushed
  • 100ml extra virgin olive oil
  • 2 tbsp sherry vinegar
  • Salt, to taste
  • Garnish – sliced black olives and/or chopped parsley

1. Mix the bread, tomatoes, peppers and cucumber with the garlic and olive oil in a large bowl and blend with a hand blender.

2. Add the salt and vinegar to taste and stir well.

3. Pass the mixture through a fine sieve if you can be bothered – I think life is too short for straining soup.

4. Chill for a few hours in the fridge.

4. Garnish with olives, herbs or whatever you fancy and serve to friends with a cold beer!

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