Gazpacho.

Chop up approx eight tomatoes, 3/4 of a cucumber, a green pepper and blitz in a blender.
Place three peeled garlic cloves in a mortar and pestle with a little salt and reduce to a paste. Add this to the blender and blitz again.
Sieve the mixture and discard the pulp and seeds.
Add three tablespoons of olive oil, a tablespoon of sherry vinegar and a small hand full of bread crumbs or a slice of semi-stale white bread, crust removed, torn up into pieces.
Season and add a couple of ice cubes and leave to stand in the fridge for a couple of hours.
Serve with some diced cumber on top.