Fresh Spanish gazpacho

Fresh Spanish gazpacho
400 g tomatoes
1/3 of a Spanish onion
1 ½ cucumbers
1 red pepper (1/2 to purée, 1/2 to serve)
3 garlic cloves
½ a chilli pepper
2 tbsp. balsamic or wine vinegar
2 ½ tbsp. olive oil
1 slice of white bread
1 can peeled or puréed tomatoes (250 ml)
150 ml stock
Chop the vegetables and purée all the ingredients (except for the olive oil) in the blender. Purée the slice of white bread too – it helps to bind the gazpacho. At the end of the process, slowly drizzle the olive oil into the blender.
Add salt and pepper to taste and chill the gazpacho for 2 hours. Finely dice the other half of the pepper and add just before serving to give the gazpacho some texture and variety. A fresh baguette rubbed with garlic is an outstanding addition to this dish.