Carajamandanga

Put the bread, water and garlic in a food processor and whizz together to form a smooth mixture with about the consistency of single (light) cream. Add two thirds of the tomatoes, along with the pimentón and vinegar. Season well and whizz again until smooth. You can add a splash of water if it's a little too thick.

Pour the mixture into a large bowl and add the remaining tomatoes. Reserve a couple of spoons of the pepper, courgette and cucumber for the garnish, then add
the rest to the bowl. Check the seasoning, then chill for at least 3 hours.

To serve, scatter with the olives, vegetable garnish and chives and drizzle with extra virgin olive oil. Season with plenty of freshly ground black pepper and enjoy.