Classic Andalusian Gazpacho

Ingredients

• 2 lbs ripe tomatoes, roughly chopped
• 1 cucumber, peeled and seeded
• 1 red bell pepper, seeded and roughly chopped
• 2 cloves garlic
• 2 slices day-old white bread, crusts removed
• 3 tbsp sherry vinegar
• 1/2 cup good olive oil
• 1 tsp salt
• Cold water to thin
• Garnish: diced cucumber, tomato, croutons, drizzle of olive oil

Instructions

1. 1

   Soak bread in a little cold water for 5 minutes.

2. 2

   Squeeze out excess water from the bread.

3. 3

   Blend tomatoes, cucumber, pepper, garlic, and soaked bread until completely smooth.

4. 4

   With the blender running, drizzle in the olive oil. Add sherry vinegar and salt.

5. 5

   Pass through a fine-mesh sieve for a smoother texture (optional but traditional).

6. 6

   Thin with cold water to your desired consistency — it should pour easily.

7. 7

   Refrigerate at least 2 hours until very cold.

8. 8

   Taste and adjust salt and vinegar. Serve in chilled bowls with garnish.