Spanish cookery...
and cookery books
Fellwalker homecookery books Gazpacho 
Soak one slice of bread  per 1 lb of tomatoes for an hour 
use RIPE plum tomatoes skinned and seeded 
1 garlic clove per pound of tomatoes 
a little good Spanish extra virgin olive oil (I like Carbonell or the one the paradores sometimes
a good splash of good sherry vinegar 
1 cup of water per pound of tomatoes 
blend and refrigerate 
serve with bowls of chopped onion, cucumber, green pepper & 
and olive oil crutons. 
(There is also a white garlic based version). 

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