Andalucian Gazpacho

• 1 kg tomatoes, ripe, quartered (Beefsteak and heirloom work best)
• 4 spring onions or 4 scallions, roughly chopped
• 3 garlic cloves
• 12 cucumber, peeled, roughly chopped (use hothouse or English cucumbers)
• 75 ml extra virgin olive oil (use a sweet or fruity rather than astringent oil for this recipe)
• 25 ml sherry wine vinegar
• 2 spring onions, finely sliced
• 12 red bell pepper, cored, seeded, minced
• 12 green bell pepper, cored, seeded, minced
• 14 cucumber, peeled, minced (use hothouse or English cucumbers)
• 3 hard-boiled eggs, peeled, minced
• 2 slices day-old crusty bread, cut into 2cm cubes
• olive oil (for shallow frying)
• extra virgin olive oil (to serve)

1. Blend tomatoes, spring onions, garlic, and cucumber into a smooth puree.
2. Slowly drizzle in olive oil, pulsing in between additions; add vinegar, pulse once more.
3. Season with salt and pepper to taste; for an authentic flavour, you might want to add a little more minced garlic rather than a large amount of salt and pepper.
4. Transfer to bowl; cover and chill for at least two hours to allow all the flavours to blend.
5. Heat a thin layer of olive oil over medium heat and fry the bread cubes for a few minutes until golden and crisp; drain on kitchen towels.
6. Ladle the gazpacho into bowls.
7. Drizzle with olive oil and grind fresh black pepper on top.
8. Set all of the toppings into separate small bowls so that guests may serve themselves however much they like.
9. Enjoy!

tomatoes, spring onions, garlic, cucumber, olive oil, sherry wine vinegar, spring onions, red bell pepper, green bell pepper, cucumber, eggs, crusty bread, olive oil, extra virgin olive oil

Taken from www.food.com/recipe/andalucian-gazpacho-205620 (may not work)