Andalusian Gazpacho

Instructions

1. 1

   Prepare Vegetables and Bread

   • Place the chopped tomatoes, cucumber, bell pepper, red onion, and peeled garlic cloves into a high-powered blender.
   • Briefly soak the crustless bread in a small bowl with a little water for 1-2 minutes until soft. Squeeze out all excess water and add the softened bread to the blender.
2. 2

   Blend the Gazpacho

   • Pour the extra virgin olive oil and sherry vinegar over the vegetables in the blender. Add the salt and freshly ground black pepper.
   • Secure the lid and blend on high speed for 2-3 minutes, until the mixture is completely smooth, creamy, and well-emulsified. The color should be a uniform pale red or pinkish-orange.
3. 3

   Adjust Consistency and Strain (Optional)

   • Check the consistency. If the gazpacho is too thick for your liking, turn the blender on low and slowly stream in the cold water until it reaches your desired thickness.
   • For an ultra-smooth texture, place a fine-mesh sieve over a large bowl and pour the gazpacho through it, using a spatula to press the liquid out.
4. 4

   Chill Thoroughly

   • Transfer the gazpacho to a non-reactive bowl, pitcher, or airtight container.
   • Cover and refrigerate for a minimum of 2 hours, but preferably 4 hours. This step is crucial for chilling the soup and allowing the flavors to meld and deepen.
5. 5

   Serve

   • Before serving, taste the chilled gazpacho and adjust the seasoning with more salt or vinegar if needed.
   • Ladle into chilled bowls or glasses. Garnish with a drizzle of extra virgin olive oil and finely diced cucumber, bell pepper, or homemade croutons.