Gazpacho, My version

Gazpacho dates back to Roman times, it can roughly be translated like "leftover soup".
Fame came in the 19th century, after peppers, cucumbers and tomatoes were added. Spaniards say there are "as many different gazpachos as there are mortars and pestles". My version is :


GAZPACHO NON TRADITIONALE (serves 6)
-4 ripe tomatoes, peeled and deseeded
-2 pickled onions
-1 yellow pepper roasted, peeled and deseeded
-1 chilly, deseeded
-1 tbs. olive oil
-1 cup of tomato juice
-3 drops of lemon juice
-salt and pepper to season
Put all the ingredients in a blender and use the pulse button to roughly blend. Chill the soup at least 1 hour before serving.

You can also serve this as a hot soup. But remember to add 2 slices of stale bread soaked in cold water and a good dollop of sour cream before liquidising.