Andalusian Gazpacho

This is an easy one. 
It won't take you more than twenty minutes of work, but first let me introduce you to the dish and its history.

The Dish

Is a tomato-based, vegetable soup traditionally served cold, originating in the southern region of Andalucía. Gazpacho has an important place in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.

History

Gazpacho has ancient roots. There are a number of theories about its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar. Once in Spain it became a part of Andalusian cuisine, particularly in Córdoba and Seville, using stale bread, garlic, olive oil, salt and vinegar, similar to ajoblanco.

Ingredients for 4 people

Tomatoes (1 kilo)

1 small onion

1 small green pepper

1 cucumber

3 garlic cloves

Olive oil (half glass)
Vinegar (2 spoonful)
Hard bread (150 grams)
Salt

Preparation

1. Submerse the bread in a container of water.
2. Wash the vegetables and peel the tomatoes, garlic and onions. (Blanching the tomatoes in hot water then refreshing them in cold water will make peeling easier.)
3. Roughly chop all the vegetables and herbs and mix together in a large container. (Alternately, the tomatoes may be puréed in a blender or food processor, pounded with a mortar (the traditional way of making it) or strained and de-seeded with a food mill.)
4. The soaked bread is then added
5. Some of the contents of the container are then blended until liquid, depending on the desired consistency - you can blend the whole mixture, or blend half for example and keep half 'chunky'.
6. Add chilled water, olive oil, vinegar and salt to taste.
7. Store covered in the fridge until it reaches a serving temperature of 6/7 degrees.

Enjoy!