“Gaspacho” from Alentejo

15 min of preparation time + 2 hours of chilling time
Serves 4

Ingredients :

• 3 garlic cloves
• 1 tbsp of salt
• 400g ripe tomato
• 2 tbsp of olive oil
• 2 tbsp of cherry vinager
• 1 tbsp of oregano
• 150g green pepper
• 150g cucumber
• 1,5L water
• 150g slices of dry bread
• fresh coriander leaves
• pepper
• 60g black olives

Preparation :

1. In a mortar, crush the garlic with the salt and pulp of a tomato to get a liquid paste.
2. Pour it into a large bowl and add the olive oil, vinegar and oregano.
3. Wash and remove seeds and skin of the pepper. Chop it.
4. Do the same with the peeled cucumber and the rest of the tomatoes. Pour the vegetables into the bowl and add very cold water. Refrigerate for 3 hours or until completely chilled.
5. Cut the bread in cubes to make some croutons and season some in the gazpacho and sprinkle with fresh coriander and a little pepper. Serve with the remaining bread and olives.