Andalusian Gazpacho

How to Make It

• 1

  Wash thoroughly and coarsely chop 1 kg ripe vine tomatoes, 1 green bell pepper (seeds removed), 1/2 cucumber (peeled), 1/4 small red onion, and 1 clove of garlic. Place all chopped vegetables into a large blender.

• 2

  Add 50g of stale crustless white bread, broken into pieces, to the blender. Pour in 60ml of high-quality extra virgin olive oil and 30ml of red wine vinegar. Season generously with 1 teaspoon of salt and 1/2 teaspoon of ground cumin.

• 3

  Add 100ml of very cold water (or more if needed for consistency). Blend the mixture on high speed for 3-4 minutes until it's incredibly smooth and creamy. Ensure there are no visible chunks.

• 4

  Pass the blended gazpacho through a fine-mesh sieve into a large bowl, pressing firmly on the solids with a spatula to extract all the liquid. This step is crucial for achieving an ultra-smooth texture. Discard the remaining pulp.

• 5

  Cover the bowl with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight, to allow the flavors to meld and for it to become thoroughly chilled.

• 6

  Before serving, taste and adjust seasoning if necessary. Serve in chilled bowls or glasses, optionally garnished with small diced cucumber, bell pepper, or a drizzle of extra virgin olive oil.