Ingredients

Serves 6 Peel and cut each garlic clove in half. Remove the green shoot inside, if there is one. Fill a small saucepan with cold water and add the garlic. Bring the water to a boil. When the water begins to boil lift the garlic out of the water and into a bowl of iced water to quickly cool it. Repeat this twice, always starting with cold water in the saucepan. Peel the onion and cut in half, then cut into large chunks. Peel the cucumber. Cut in half, then into large pieces. Halve the capcisum, then remove the seeds and white membranes. Chop the capsicum, then set aside along with the cucumber and onion. Cut the tomatoes into large wedges and put in a bowl with the onions, cucumbers, and capsicum. Add the bread, torn into pieces, then pour over the water. Process everything together using a hand-held blender, or using a food processor. Strain the gazpacho through a fine-mesh sieve. Add the oil, vinegar, and mayonnaise, then whisk or blend the soup until smooth and creamy. Season with salt and pepper. Chill in the fridge before serving (at least 2 hours). There should be a balance of flavours without any particular ingredient taking over the rest; of a rosé (pinkish), reddish colour. Serve the gazpacho in soup bowls with croutons, plus an extra drizzle of olive oil. Note: Nowadays gazpachos are made with food processors and a Chinoise. You can incorporate water-soaked bread and onion  to the paste or change the proportion of ingredients. Traditional gazpachos had more bread, oil and vinegar than those of today.