There are way too many recipes out there for Gazpacho. All very similar and equally good, and easy to find with a simple search.

The ingredients are more or less as follow, depending on the country.

1 cucumber, peeled and chopped

1 red pepper, deseeded and chopped

1 green pepper, deseeded and chopped

1kg ripe plum tomatoes, cored and chopped

2 garlic cloves, peeled and crushed

2 spring onions, trimmed and finely chopped

75g stale crusty white bread, chopped

2–2½ tbsp sherry vinegar, or to taste

Some recipes ask for jalapeño, some for grated breadcrumbs, others suggest to strain through a cheesecloth after blending.

I love to make Gazpacho mainly because it is a wonderful way to use those left over tomatoes and cucumbers and other vegetables that abound in summer.

It is not at all labor intense, yet it becomes a tasty and healthy meal, which looks good when served to guests.

On the above ingredients I skip the onion and garlic; I’m not brave enough. And I keep it simple. Just the basics.

I set all ingredients on a bowl, starting with the stale crusty bread, then peppers, cucumber, tomatoes, and I always add his majesty, the basil!

Salt, vinegar, and oil and put it in the refrigerator overnight covered by plastic wrap.

I do not strain it after the blending because I think that fiber is very important for our health. There are phytonutrients that are bound to fiber, removing the fiber signifies a loss of those nutrients.