Tomato Gazpacho

I knew it was going to be stinking hot today, so I prepared the glorious Spanish soup, Gazpacho. This tomato soup is served cold, so its great for summer days. I roasted my tomatoes the day before, so this way I would not have to turn on the oven in such ridiculous weather conditions. However, you can also do this with raw tomatoes-that’s how it is done in Spain anyway.
This is an austere soup and I have tasted some revolting gazpachos in the past, insipid and watery. If you use the best bread, olive oil, vinegar and tomatoes for this dish, it will be a success.

Ingredients
1.5 kilos beautiful, red, ripe tomatoes
50g peeled cucumber, roughly chopped
150g red pepper, cut into rough chunks, seeds and membranes removed
1 garlic clove
100g crustless sourdough bread, cut into chunks
A pinch of chilli
A pinch of dried greek oregano
50ml sherry vinegar
50ml herb infused red wine vinegar
100ml extra virgin olive oil
500ml cold water
Sea salt
Fresh black pepper
Sugar, if you need it to balance the acidity

For the garnish
Very finely chopped cucumber, red and yellow peppers, tossed with a touch of olive oil

Method
Roast the tomatoes at 200c, until the skins have split, and they are tender within (about 45 minutes). Do not allow them to caramelize.
Cool and remove the skins.
Now all that is needed is to blend or process all the remaining ingredients (except the garnish). You can have your gazpacho, silky smooth or coarse and rustic. I like mine on the smooth side, but I will leave the choice up you.
Chill in the fridge and serve sprinkled with the garnish ingredients.
I like this soup with lots of bread. Enough for 6-8 serves.