Gazpacho

Serves 4


8 plum tomatoes
1 cucumber
1/2 green bell pepper
1 garlic clove
1 Tbs sherry vinegar
olive oil
pepper
salt


Combine the tomatoes, cucumber, green pepper, garlic and sherry vinegar in a blender and mix until the texture becomes a thick liquid. Depending on how sweet the tomatoes are, you may have to add some more vinegar. Add the olive oil, season with salt and pepper, and blend again. Refrigerate for at least half an hour.


Garnish the soup bowls with a few cubes of cucumber, tomato, green pepper and croutons.