Gazpacho

Briefly scald the tomatoes with hot water, remove the skin, core the tomatoes and quarter the flesh.

Peel, seed and chop the cucumber and bell bell pepper.

Peel and chop the onion, peel and press the garlic cloves.

Cover tomatoes, cucumbers and peppers together with garlic, onion, tomato paste, white bread, olive oil and sea salt and let steep for one night.

The next day, blend vigorously and strain through a coarse pointed sieve.

Season to taste with sherry vinegar, freshly ground sea salt and pepper.

Chill a bit before serving.

In the meantime, finely chop the parsley, eggs and olives and sprinkle over the gazpacho just before serving.

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