Gazpacho

Chilled Andalusian tomato soup blended with cucumber, pepper, and olive oil.

Ingredients

• 2.2 lb ripe tomatoes
• 1 cucumber
• 1 red bell pepper
• 2 cloves garlic
• 3 tbsp extra-virgin olive oil
• 1 tbsp sherry vinegar
• 1 slice stale bread

Steps

1. Blend tomatoes, cucumber, pepper, garlic, and soaked bread until very smooth.
2. Stream in olive oil to emulsify; season with vinegar and salt.
3. Optional: strain for a silkier café-style texture.
4. Chill at least 2 hours so flavors meld and the soup is ice-cold.
5. Serve topped with diced cucumber, pepper, and a ribbon of olive oil.
6. Ideal as a starter or light lunch on warm days.