Take 4 thick dry or toasted  slices of hearty whole grain bread and tear it into bite-size pieces. Drizzle olive oil over it and add 2 to 4 cloves of crushed garlic, depending on how much you like garlic.

Mix and let it sit for a few minutes.

Take 8 large, extra-ripe red tomatoes. Cut into large chunks, and save all the juice. Mix into the bread and garlic.

Put into blender, with salt and pepper. Refrigerate and let it sit for a half hour or so, or several hours or overnight if possible.

Before serving, taste and then season with more salt, pepper and olive oil if necessary. Add ice cubes if you want it to be colder or thinner.

If you want to give the dish a bit of color or enhance it, add fresh coriander or basil, or a dollop of cream.

This batch will easily feed 4 or 5, and is better the second day, once it has marinated in the refrigerator.

This recipe is my version of a friend’s recipe for Seville-style gazpacho. The friend has chosen to remain incognito for reasons unknown to this writer.

This article was originally published on Geneva Lunch.