Gazpacho (Spanish Cold Vegetable Soup)

Halve the bell pepper, remove the seeds, wash and cut into small cubes. Chop the tomatoes and the peeled cucumber, halved lengthwise. Set aside a few tomato cubes for the garnish. Now season all the vegetables with salt, pepper and the crushed garlic and then puree with a blender. While blending, add a little olive oil and the tomato juice. Season to taste with Tabasco and Worcestershire sauce, strain through a sieve and chill thoroughly (preferably in the freezer). Pour the gazpacho into cold plates, sprinkle with the diced tomatoes set aside and drizzle with a little olive oil.

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