The Food Gatherer's Note: Enjoy this recipe for the Spanish classic gazpacho. Cold soup never tasted so good! Emma :) 

Serves 4
100g slightly stale crusty white sourdough bread, soaked in cold water for 20 mins
1kg very ripe tomatoes, diced (or 2 tins of good quality tomatoes and 1/2 teaspoon of sugar)) 
1 ripe red pepper and 1 green pepper, de-seeded and diced
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil
2tbsp sherry vinegar
Salt, to taste
Garnishes of choice (see below)

To prepare:
Blitz the tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture.
Blend until smooth, then add the salt and vinegar to taste and stir well.
Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.
Serve with garnishes of your choice: Diced cucumber, green pepper, spring onion olives, fried croutons, chopped fresh mint or parsley or slithers of cured ham.