Ingredients

• 1 onion
• 1 courgette
• 2 or 3 carrots
• A small piece of pumpkin (optional)
• Water
• Milk
• Pepper
• Salt
• Bread

Instructions 

Fry the onion in a frying pan with a little oil until browned, then add the washed, peeled and diced vegetables. Brown them a little and add water until the liquid is a finger deep over the vegetables. Cook on a medium heat until the vegetables are soft. Don’t rush them. Wait until all the vegetables are cooked. Then blend thoroughly until you have a smooth cream. Add a little milk, salt and pepper to taste. Cut a small piece of bread into cubes and brown them in hot oil to add to the soup as croutons. Serve chilled, and break away from the classic gazpacho.