Gazpacho andaluz

(Serves 6)

4 slices white bread, crusts removed
3 to 4 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
2 small mild onions or 6 spring onions
2 cloves garlic (optional)
1/2 cucumber
1/2 green pepper
1 kilo ripe tomatoes
Up to 1 litre water
Gozo sea salt
Freshly ground black pepper

Garnish: chopped, peeled, seeded tomatoes, finely diced cucumber, chopped mild onion, or spring onion, chopped green pepper, small cubes of dry, toasted, or fried bread.

Soak the bread in the vinegar while you peel and roughly chop the vegetables. Put everything except the seasoning and garnish in the blender, in two batches, if necessary, and blend until smooth, gradually adding the olive oil. Sieve into a serving bowl, and season to taste. Serve the garnishes separately.

For a less smooth soup, you may like to leave it unsieved.