Arranque - Start

One evening last month, as a farewell to the bright summer season, I made an Arranque, to start up the following morning with energy and zest. So, following roughly this cool recipe from the province of Cádiz (http://www.cosasdecome.es/recetas-tipicas-de-la-provincia/arranque/) I put in a blender to roughly chop 4 medium ripe tomatoes, 4 small green peppers, 3 cloves of garlic, a good piece of bread previously soaked in water, 125 mililiters of Spanish olive oil and a pinch of salt. It shouldn't be too liquid, thats why you don't add water and don't blend it too much. And this kind of primitive gazpacho without vinegar tasted like heaven when I woke up that Saturday morning at around 11 am, and I could feel as a sheperd or a hunter in the middle of their country endeavours. A delicious rush of strength in the palate.