This is my version of the famous cold salad soup from Andalusia. It can be made with whatever is ripe and to hand, but it usually has a tomato base, enriched and seasoned with olive oil and vinegar and thickened with bread. The raw garlic gives it a kick.
Gazpacho is served iced, with ice-cubes, and a selection of garnishes such as croutons, black olives, and finely chopped tomato, cucumber, red or yellow pepper and hard-boiled egg. These can be stirred into the soup just before ser