Africa, who is a Spanish Londoner mad about good organic vegetables, has given us some tips about the preparation of a good gazpacho.
"From what I've seen, every Spanish household has their own somewhat original recipe... So you can indeed create yours with unique combinations and quantities", says Africa.
ALWAYS USE: tomato, pepper (red or green), cucumber, bread, garlic, onion, olive oil, vinegar, salt, ice cubes. Tomato is, obviously, the basic ingredient/ It needs to be flavoursome. Juicy plum tomatoes go well, in my opinion. Bread is supposed to be old 'miga' (the white part) of Spanish everyday bread, which is the baguette type.
CAN BE ADDED: courgette, celery, spring onions, white pepper, black pepper, paprika, lemon juice, red wine, herbs (coriander, parsley, basil, mint), ginger --with moderation, or the gazpacho becomes something else. If using spring onions, no other onions are used; I substitute 1 cucumber for 1 courgette. TOPPINGS: 'tostones' (croutons) and 'tropezones' (all other stuff, without overdoing it: chopped nuts --almonds, walnuts, pine nut--, fruits --grapes, apple, peach, melon, watermelon--, hard boiled egg --small chunks).
You can also check out Nigel Slater's recipe here if you feel that you need more precise instructions.