Gazpacho

Ingredients9

• ripe tomatoes1 kg
• cucumber1
• green bell pepper1
• garlic cloves2
• stale white bread80 g
• extra-virgin olive oil80 ml
• sherry vinegar2 tbsp
• cold water150 ml
• salt1 tsp

Method

1. Soak the bread in a little cold water until soft, then squeeze out the excess.
2. Roughly chop the tomatoes, cucumber, and green pepper; peel the garlic.
3. Blend the vegetables, garlic, and soaked bread with the vinegar and salt until smooth.
4. With the blender running, drizzle in the olive oil until the soup emulsifies.
5. Add cold water a little at a time until the gazpacho is pourable but still thick.
6. Taste and adjust salt and vinegar.
7. Chill for at least 2 hours before serving.
8. Serve cold, optionally with a drizzle of olive oil.