GAZPACHO ANDALUZ

For 8 persons.
2 kgs ripe tomatoes, 1 sweet pepper, 1 cup wet bread, 1 medium size cucumber, 2 or 3 pieces of garlic, 8 spoons olive oil, 5 spoons Sherry Vinegar, salt, 1 liter water.

Slice tomatoes in halves and dispose them in a large bowl with the bread. Add diced cucumber and pepper and pureed garlic. Add olive oil and sherry vinegar and a pinch of salt. Add ½ liter of water and let stand for an hour. Pass the mixture through the blender until you obtain a soup and add vinegar and water to taste.

Serve refrigerated. You can serve with small dishes containing diced bread, diced cucumbers, onions and crumbed hard eggs.