Andalusian Gazpacho

Method

1. 1

   Roughly chop the tomatoes, cucumber and green pepper; peel the garlic. Tear the stale bread into pieces and soak it in a little cold water for 5 minutes.

2. 2

   Add the tomatoes, cucumber, pepper, garlic and soaked bread to a blender. Blend on high until completely smooth, about 1-2 minutes.

3. 3

   With the blender running, pour in the olive oil in a thin stream so the soup emulsifies and turns silky and slightly creamy.

4. 4

   Add the sherry vinegar and salt, then blend again briefly. Loosen with the cold water until you reach a pourable, drinkable consistency.

5. 5

   For an ultra-smooth texture, pass the gazpacho through a fine sieve (optional). Taste and adjust the salt and vinegar.

6. 6

   Cover and chill in the fridge for at least 2 hours, until very cold. Serve in bowls or glasses with a drizzle of olive oil and finely diced cucumber and pepper on top.