This recipe is the classical gazpacho that we've always made and enjoyed back home. It can be made fairly quickly and will last for a week in your fridge! You will need a hand-blender or smoothie blender. Extra tip: use a Chinese or fine colander to finish and get the smoothest gazpacho.
Rinse and dry all vegetables. Chop the tomatoes, peppers, cucumber (peeled), onions and garlic, add to a large pot.
Using a hand blender, blend all vegetables until you get a creamy soup.
Put the bread in a bowl of water until it becomes soft and spongy. Squeeze and add to the pot, together with the olive oil, salt and vinegar. Blend
Taste for flavour and texture and adjust with more salt or water if needed.
Take a Chinese colander, place a clean large pot beneath it, and pour the gazpacho in batches. Blend the gazpacho so it pours through the colander and into the clean pot as smoothly as possible. Once there s only tomato skin and seeds left, use a spatula or wooden spoon to press hard and squeeze the last bits of gazpacho.
Store in the fridge for a few hours before consuming. You can enjoy it as a drink or in a bowl as a soup, with crunchy croutons or chopped spring onions.