The secret to this delicious Andalusian gazpacho starts with fresh and from organic production vegetables. Tomato, capsicum, cucumber, onion, garlic, EVOO combined for this delicious chilled Spanish soup.

In its current version it is a peasant dish of the Andalusian day laborers of the 19th century, but the prehistory of the recipe is to be found in Roman times, since with the Empire the cultivation of olive groves spread in Hispania. A mixture of crumbled bread, olive oil and vinegar was the typical sustenance of the Iberian peasants of the south. Today there is room for almost as many things in it as in a gin and tonic, from strawberries, cherries, watermelon or beetroot.

Spanish actress, Carmen Maura, who played Pepa in 'Women on the Verge of a Nervous Breakdown' (Pedro Almodóvar), gave us the "authentic" recipe for modern gazpacho, the one we prefer: "Tomato, cucumber, bell pepper, onion, a pinch of garlic, oil, salt, vinegar, stale bread and water. The secret is to mix it well".

Serve in a bowl, garnished with crusty croutons and diced cucumber and pepper.