Gazpacho
Serves four
1/2 ciabatta bread cut in cubes
600 g ripe tomatos (scalded, seeds removed, cut into cubes)
1 can peeled whole tomatos
1 cucumber, peeled and cut in small cubes
2 sliced celery stalks
2 crushed garlic cloves
1 can grilled red peppers with stock
1 chopped onion
1 tsp Maldon salt
1–2 tbsp sherry vinegar
1 tbsp sundried tomato paste
2 dl water
4–6 tbsp olive oil
1/2 tsp sugar
a few drops of tabasco
To serve
chopped parsley and ciabatta bread
Put all ingredients (except the olive oil, sugar, water and tabasco) in a food processor and mix. Let the bread soften in the mixture for half an hour. Then mix again until smooth. Season with oil, sugar and tabasco. Thin out with water. Strain parsley onto the soup and serve cold with warm garlic ciabatta.