StartersDifficulty: easy

Gaspacho Alentejano

Name: Gaspacho Alentejano
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 ripe tomatoes, in chunks; 1 cucumber, in chunks; 1 green pepper, in chunks; 200 g day-old bread, torn; 1 garlic clove, crushed; 5 tbsp olive oil; 2 tbsp wine vinegar; Salt, oregano; Water from the fridge (optional)

Not the smooth Spanish soup: Alentejo s version is a cold, chunky bread-and-tomato salad in its own juices.

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Instructions

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1Macerate the garlic with salt in the bottom of a large clay bowl.

2Add tomatoes, cucumber and pepper; toss with the oil and vinegar.

3Add the bread and toss again; let it sit 10 minutes to drink the juices.

4Add a splash of cold water if you want it soupier. Finish with oregano. Serve very cold.