Gazpacho

Peel 1 kg (2.2 pounds) of tomatoes: use a sharp knife and make a crosswise incision. Place in boiling water for one minute, and shock in ice water. Remove the skins easily.

Dice the tomatoes; dice 150 grams (5 oz) of cucumber and 150 grams (5 oz) of bell pepper. Crush 2 cloves of garlic.

Transfer the vegetables to a blender; you may have to blend in two batches. Add 1 teaspoon of salt, ½ teaspoon of ground black pepper, 60 ml (2 fl oz) of red wine vinegar, and 120 ml (4 fl oz) of olive oil.

Strain and chill the soup.

Garnish with diced cucumber, drizzle some olive oil and serve.