Gazpacho Andaluz

Ingredients

• 2.5 lb (1.1kg) ripe tomatoes, cored and roughly chopped
• 1 cucumber, peeled and roughly chopped
• 1 green bell pepper, seeded and roughly chopped
• 1/4 red onion, roughly chopped
• 2 cloves garlic
• 2 oz (55g) stale white bread, crusts removed
• 1/3 cup extra-virgin olive oil, plus more for serving
• 3 tablespoons sherry vinegar
• Salt, to taste
• Diced cucumber, tomato, and bell pepper, for garnish

Before you cook

• Core and roughly chop the tomatoes.
• Peel and roughly chop the cucumber.
• Seed and roughly chop the bell pepper.
• Tear the stale bread into chunks and soak it in 1/4 cup water for 5 minutes.

Steps

1. Combine the tomatoes, cucumber, bell pepper, red onion, and garlic in a blender.
2. Add the soaked bread to the blender.
3. Blend the mixture until completely smooth.
4. With the blender running, drizzle in the olive oil in a steady stream.
5. Add the sherry vinegar and blend to combine.
6. Strain the soup through a fine mesh sieve into a large bowl, pressing on the solids.
7. Season the soup with salt to taste.
8. Cover and refrigerate the soup for at least 2 hours, until well chilled.
9. Stir the chilled soup and adjust the seasoning if needed.
10. Ladle the gazpacho into bowls.
11. Top each bowl with a drizzle of olive oil and a spoonful of diced cucumber, tomato, and bell pepper.