Gazpacho

Cut the crust off the bread, tear the crumb into pieces and cover with 100 ml of cold water.

For a vegan version, check the bread label: some loaves contain milk or eggs.

Peel the cucumber and seed the pepper. Roughly chop the tomatoes, cucumber, pepper and onion; halve the garlic clove.

Put the vegetables and the lightly squeezed bread into a blender, add the vinegar and salt and blend until smooth.

With the blender running, pour in the olive oil in a thin stream — the soup will turn paler and silkier.

Press the soup through a sieve to remove the skins and seeds. Taste and add more salt or vinegar if needed.

With a powerful blender you can skip straining, but sieving makes the gazpacho velvety smooth.

Chill the soup for at least an hour. Serve it very cold in bowls or glasses with a drop of olive oil on top. Enjoy!

Gazpacho tastes even better the next day and keeps in the fridge for up to two days.