Gazpacho

Ingredients

• •1 kg (about 6 medium) very ripe Roma or beefsteak tomatoes, cored and roughly chopped
• •1 medium English cucumber, peeled and roughly chopped
• •1 medium green bell pepper, seeded and roughly chopped
• •2 cloves garlic, peeled
• •60 g (2 slices) stale white bread, crusts removed, torn into pieces
• •3 tablespoons sherry vinegar
• •80 ml (1/3 cup) good-quality extra-virgin olive oil
• •1 teaspoon fine sea salt, plus more to taste

Directions

1. 1Soak the torn bread in 60 ml of cold water for 5 minutes until softened.
2. 2Combine the tomatoes, cucumber, green pepper, and garlic in a blender. Add the soaked bread along with any soaking water.
3. 3Blend on high speed for about 1 minute until completely smooth.
4. 4With the blender running on low, drizzle in the olive oil slowly to emulsify, then add the sherry vinegar and salt.
5. 5Blend on high for another 30 seconds, then taste and adjust salt and vinegar as needed.
6. 6Pour the soup through a fine-mesh strainer into a large bowl or pitcher, pressing with a spoon to extract maximum liquid; discard solids.
7. 7Cover and refrigerate for at least 2 hours until thoroughly cold before serving.

💡 Chilling is non-negotiable — gazpacho tastes flat at room temperature, so do not skip the two-hour minimum in the fridge.

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