Spanish Gazpacho

Instructions

1. 1

   Core the tomatoes and cut them into chunks. Peel and dice the cucumber, removing the seeds if desired.

2. 2

   Remove seeds and stem from the bell pepper and cut into chunks. Peel the garlic cloves.

3. 3

   Soak the bread in cold water for 5 minutes, then squeeze out excess water.

4. 4

   Place tomatoes, cucumber, bell pepper, soaked bread, and garlic in a blender or food processor.

5. 5

   Blend until smooth, about 2-3 minutes. While blending, slowly drizzle in the olive oil to emulsify.

6. 6

   Add the sherry vinegar and blend briefly to combine. Season with salt and pepper to taste.

7. 7

   Pass the mixture through a fine-mesh strainer for a silky smooth texture (optional but recommended).

8. 8

   Refrigerate for at least 2 hours or overnight to allow flavors to meld and soup to chill thoroughly.

9. 9

   Before serving, taste and adjust seasoning. If too thick, thin with cold water to desired consistency.

10. 10

    Serve in chilled bowls, drizzled with extra virgin olive oil and your choice of garnishes like diced vegetables or croutons.