Classic Gazpacho

Scald the tomatoes with boiling water and peel off the skins. Cut them into quarters and remove the seeds.

Wash and chop the parsley, reserving a little for garnish. Peel the garlic, press it, and mash with 1 tbsp of salt and the parsley. Add the olive oil and mix well.

Peel and chop the onion, then cover with vinegar.

Brush the bell pepper with oil and roast in a preheated oven at 200°C (400°F) for 15 minutes. Remove from the oven and cover with plastic wrap. Then peel off the skin and remove the core.

Peel and finely dice the cucumbers.

Place all the vegetables in a bowl along with the onion and the garlic-parsley mixture, and blend until smooth. Add 1 to 1.5 cups of cold boiled water and stir. The soup should be of medium consistency. Place in the refrigerator to chill.