Gazpacho

1. roughly grate the cucumber into a large baking bowl and add the chopped green bell pepper.

2. grind tomatoes, onion and garlic with a hand mixer or food processor, then add oil, vinegar, lemon or lime juice and paradeis pulp and grind. Or chop tomatoes very finely and grate onion very finely, then mix both with garlic, oil, vinegar, lemon or lime juice and paradeis pulp.

3. tomato mixture into the baking dish form and mix well, then add the tomato juice and stir well repeatedly.

Season to taste, cover with plastic wrap and refrigerate for at least six hours (longer if possible) to allow the flavor to fully develop.

5. prepare green peppers, onion rings and garlic crouetons as a side dish and arrange in separate serving bowls.

6. ladle soup into bowls. Arrange the additions in small plates around the soup tureen placed on the table. Pass the add-ons around for guests to help themselves.

This tomato-based Spanish soup includes lots of chopped and shredded vegetables. It is best prepared ahead of time because it needs to be well chilled.

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