Traditional gazpacho ( 6 or 8 persons)
• 1,5 kg of ripe tomatoes.
• 1 small cucumber.
• 1 small green pepper.
• 1 small cup of olive oil.
• 2 or 3 cloves of garlic.
• dry bread soaked in water.

You peel the tomatoes and take off the seeds. Cut them in chunks. Put the tomatoes, the peeled cucumber, the pepper without seeds and the cloves, all cut in pieces in the electric mixer.

Gazpacho (very popular spanish cold soup)

Add oil, a bit salt and a teaspoon of vinegar. All has to be well mixed and passed through a compote mill. Add some cold water to thin out the ‘gazpacho’.

To be served with tiny chunks of raw vegetable, each on a different plate. You can also accompany it with ham or hard boiled eggs, also cut in chunks

Traditional white gazpacho' or 'ajo blanco malagueño'
Start by crushing the almonds and garlic in a blender until they form a smooth paste. Soak the bread in a little salt water and add to the paste, together with 4 tablespoons of oil, 6 of vinegar and a pinch of salt, Slowly add water around 1.5 litres stirring until it reaches the desired consistency. Keep in the fridge until just before serving and garnish with peeled, seedless grapes, croutons or pieces of peeled apple or pear.

Ingredients ( 4 or 5 persons)
• 300 g shelled almonds • 400 g breadcrumbs • 6 tablespoons vinegar
• 4 cloves garlic • Olive oil • Salt