Gazpacho

2 garlic cloves
1 teaspoon salt
6 large tomatoes (different varieties and colours), seeded
1 green pepper, seeded
1 cucumber, peeled, seeded
2 cups cold water
1/4 cup white wine vinegar
4 tablespoons olive oil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons fresh oregano

Mash garlic and salt in mortar with pestle. Finely chop tomatoes, green pepper and cucumber, add to a bowl with the garlic paste. Add water, vinegar and oil. Puree half of the soup in a blender and return to bowl. Stir in chopped herbs. Season with pepper. Cover soup and refrigerate until cold, about 3 hours.

Served with grilled sausage, grilled pineapple slices and garlic croutons.