Andalusian Gazpacho

Directions

Mash the garlic cloves.

Remove the crust from the bread and cut into cubes.

Chop one green pepper and peel the tomatoes.

Cut 2 slices from one of the tomatoes and reserve.

Process the garlic, bread, chopped pepper, tomatoes, vinegar, oil, salt and pepper to taste and sugar; if the mix seems thick, add a little cold water to make it soupy.

Chill.

Finely dice the cucumber, onion, red pepper and remaining green pepper, chervil and 2 reserved tomato slices.

Put each into a separate serving bowl.

Put a couple of ice cubes in chilled soup cups and pour the soup over.

Garnish with the diced vegetables.