Main Ingredients:

2 pounds Ripe plum tomatoes, halved, deseeded and roughly chopped
1 Green bell pepper, roughly chopped
1 Red bell pepper, roughly chopped
1 Yellow bell pepper, roughly chopped
1/2 cup White onion; coarsely chopped
1 Medium cucumber, peeled and roughly chopped
2 Cloves of garlic, roughly chopped
6 Cumin seeds
3 tablespoons Sherry vinegar
7 tablespoons Extra Virgin Olive Oil
Fine sea salt and black peppercorn; freshly ground to taste
Pinch of sugar; to taste

1. In a large bowl; mix all vegetables, stir in the cumin seeds, Sherry vinegar and Extra Virgin Olive Oil. and season well.
2. Mix thoroughly, then leave covered to marinate overnight in the fridge.
3. The following day, purée the gazpacho mixture in a blender.
4. Then, push the puréed gazpacho through a sieve.
5. Add a pinch of sugar, taste, and adjust the seasoning.
6. Keep in the fridge until serving.
7. Cut bread slices into ½ inch cubes and gently fry in a little Extra Virgin Olive Oil to make croutons.
8. Finely dice the spring onions, bell peppers, and hard-boiled eggs.
9. Serve in individual bowls, adding 2 ice cubes in to each bowl and garnish with spring onions, bell peppers, hard-boiled eggs and croutons.

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