Andalusian cold tomato soup (Gazpacho andaluz)

1. Tear the bread into small pieces, soak in water for a few minutes, then squeeze out.

2. Roughly chop the tomatoes; peel the cucumber, seed the pepper and chop both; peel the onion and garlic.

3. Put all the vegetables in a blender with the bread, sherry vinegar and a little salt and blend for 2-3 minutes until completely smooth.

4. With the motor running, drizzle in the olive oil in a thin stream until the soup is creamy and pale orange; if it's too thick, thin it with the cold water.

5. Push through a sieve, taste, adjust with salt and vinegar and chill for at least 2 hours.

6. Serve well chilled in glasses or bowls, topped with finely diced cucumber, pepper and croutons.

Tip: It only works with very ripe summer tomatoes: the flavour of gazpacho comes almost entirely from the tomatoes.