Tomatoes are a perfect vegetable for cold soups, since they provide a great deal of water, acidity with a touch of sweetness, and the scent and flavor of non-irrigated gardens, which all blend wonderfully with their elegant color.

• 1 kg (2 1/4 lb.) red ripe tomatoes, peeled
• 1 large green pepper, cut into 8
• 2 cloves of garlic, peeled
• 100 g (3 1/2 oz.) crumbs from crustless day-old white bread
• 150 ml (10 tbsp.) extra virgin olive oil
• 2 tbsp. sherry vinegar
• 2 tsp. salt


Garnish

• 1 small onion, peeled and finely chopped
• 1 ripe red tomato, peeled and finely diced
• 50 g (2 oz.) green pepper, finely diced
• 50 g (2 oz.) cucumber, peeled and finely diced
• 1 hard-boiled egg, peeled and cut into pieces
• 100 g (3 1/2 oz.) day-old bread, finely diced

1. Soak the bread in water. Drain off the excess water; the bread should be soft.
2. Crush the garlic and salt in a mortar and thin with a little water. If you wish to make the gazpacho by hand, continue with the mortar. Otherwise, place the mixture into a blender, add the other ingredients and mix gently.
3. Add the oil very gradually to emulsify and create a smooth, slightly thick creamy texture. Taste and add more salt and vinegar if required.
4. Pour everything into a serving container. Cover and refrigerate. Just before serving, you can thin the soup with very cold water to the desired consistency.
5. Place the gazpacho in the center of the table surrounded by small bowls containing the various garnishes.