This cold soup is popular all over Spain, where there are hundreds of variations. It uses tomatoes, tomato juice, green pepper and garlic, and is served with a selection of garnishes.

1.5 Kg/ 3-3 ? lb ripe Tomatoes
1 green Pepper, seeded and roughly chopped
2 Garlic Cloves, crushed
2 slices White Bread, crusts removed
60 ml/4 tbsp Olive Oil
60 ml/4 tbsp tarragon wine vinegar
150 ml/l/4 pint/l/3 cup tomato juice
Good pinch of Sugar
Salt anf freshly ground Black Pepper
Ice cubes, to serve

For the garnish:
300 ml/ 2 tbsp Sunflower Oil
2-3 slices White Bread, diced.
1 small cucumber, peeled and finely diced
1 small onion, finely chopped
1 red pepper, seeded and finely diced
1 hard-boiled eggs, chopped
Serves 4
Skin and quarter the tomatoes, then remove the cores.
Place the pepper in a food processor and process for a few seconds. Add the tomatoes, garlic, bread, olive oil and vinegar and process again. Add the tomato juice, sugar, salt and pepper and process.
The mixture should be thick but not too stodgy. Continue processing until it is the right consistency. Press the liquid through a sieve into a bowl and chill for at least 2 hours but no more than 12 hours, otherwise the texture will deteriorate.
To prepare the bread cubes to use as a garnish, heat the oil in frying pan and fry them over a moderate heat for 4-5 min, until golden brown. Drain well on kitchen paper.
Place each garnish in a separate small dish, or alternative arrange them in rows on a large plate.
Just before serving, stir a few ice cubes into the soup and then spoon into serving bowls. Serve with the garnishes.