First, wash, peel, and chop all the vegetables except the tomatoes, since they have more vitamins if you leave the skin on. For the pepper, just remove the seeds. Cut everything into medium pieces to make blending easier.

Add all the vegetables to a blender along with the garlic, about 5 or 6 tablespoons of extra virgin olive oil, and salt to taste. Add as much day-old bread (previously moistened) as you like, then start blending. You can also add a splash of apple cider vinegar if you want.

Once the mixture reaches the right texture, chill it in the refrigerator so you can serve it as cold as possible.

When it's well chilled, add the melon and diced serrano ham as garnish. This combination makes this classic summer recipe even more refreshing. Enjoy!