Gazpacho Andaluz

Ingredients

• •Ripe tomatoes
• •Cucumber
• •Green bell pepper
• •Garlic
• •Stale bread
• •Olive oil
• •Sherry vinegar
• •Salt

Steps

1. 1Roughly chop ripe tomatoes, cucumber, green bell pepper, and garlic, and place them all in a blender.
2. 2Tear stale bread into pieces, soak it briefly in water, then squeeze out the excess liquid and add it to the blender too.
3. 3Blend everything together on high speed until completely smooth.
4. 4With the blender still running, drizzle in olive oil slowly, letting it emulsify into the soup and turn the color a lighter, more vivid orange.
5. 5Add a splash of sherry vinegar and a good pinch of salt, then blend again briefly to combine.
6. 6Taste and adjust the balance of vinegar, salt, and oil until the soup tastes bright, rounded, and well seasoned.
7. 7Pass the soup through a fine sieve for an extra silky texture, pressing firmly to extract as much liquid as possible.
8. 8Chill the gazpacho in the refrigerator for at least two hours before serving very cold, garnished with small diced cucumber, pepper, and a final drizzle of olive oil.