Gazpacho Andaluz.

Gazpacho is a refreshing cold tomato-based raw vegetable soup, originating in the southern region of Andalucia, Spain. Gazpacho is widely consumed throughout Spain, its neighbour Portugal,(where it is known as Gaspacho) and parts of Latin America. Gazpacho is mostly consumed in the summer months due to its refreshing qualities. It is usually served in glasses in the Spanish bars with ice, with some customers consuming it by the pint, in beer pint jugs..! mmmm..

Ingredients:(4 Servings)
1kg of Tomatoes(the redder the better)
1 Red bell pepper(approx 60g)
250g Cucumber
1 Small onion(approx 100g)
3 Cloves of garlic
1/2 Small apple(optional, I feel it adds a sweetness)
3 Dessert spoons of a quality olive oil
6 Dessert spoons of white wine vinegar(more or less depending on taste)
3 Slices of bread for Croutons
Salt to taste
Sugar to taste only if not using apple
Flat leaf parsley to garnish.
Ice

Method:
Wash all vegetables thoroughly, cut the tomatoes in 4, cut the peppers in half remove pips and all of the white core, then cut both pieces in half again. peel the cucumber and onion then roughly dice. Peel the garlic. If using the apple, peel, core and cut in quarters(only use 2 quarters, as we will be using the other 2 quarters later)
Add all the vegetables to a blender and completely blend to a liquid, add the olive oil,vinegar and salt to taste(and sugar if you haven't used the apple). Pour out into a jug, then pour out into small bowls or glasses.
You can now chop the remaining apple into small dice(and if you have any more tomatoes, peppers and cucumber you can dice them too). Set to one side.
Cut the crusts from the slices of bread and cut into small dice, add alittle olive oil to a frying pan, once oil is hot fry the croutons until golden brown.

You can now sprinkle a little diced apple, tomato, pepper, cucumber and croutons on top of the Gazpacho portions and finish with an icecube and some freshly chopped flat leaf parsley.