The key to the success of this Spanish Gazpacho is ripe, in-season tomatoes. They provide all the sweetness you need, so no need to get your sugar canister.
2 lbs ripe tomatoes, roughly chopped
1 cup cubed Italian-style bread, stale is best
½ kirby cucumber, peeled, seeded and roughly chopped
½ sweet red pepper, roughly chopped
½ Spanish onion, roughly chopped
3 cloves garlic, peeled and roughly chopped
¼ cup olive oil
2 tbsp sherry or pedro ximenez vinegar
2 tbsp tomato paste
Salt and pepper
Diced red and green peppers
Diced red onion
chopped hard-boiled egg
Finely chopped fresh parsley
Combine all of the ingredients (excluding garnishes) in a blender and process until you have a slightly thick, smooth puree.
Over a large glass or plastic bowl, pass the mixture through a coarse sieve (pushing with the back of a spoon) or use a moulinex vegetable mill and discard what doesn´t drain into the bowl.
Taste and adjust seasoning if necessary.
Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight, if possible, to chill thoroughly and give the flavors plenty of time to blend.
Serve the gazpacho in deep bowls with the garnishes alongside in individual small bowls, so that everyone can garnish their soup as they like.