Gazpacho Andaluz (Chilled Tomato Soup)

Method

1. 1

   Soak the bread in a splash of water while you chop the vegetables.

2. 2

   Blend the tomatoes, cucumber, pepper, garlic, bread, vinegar and salt on high speed until completely smooth, 2 minutes.

3. 3

   With the blender running, stream in the olive oil so the soup emulsifies to a pale orange-red silk.

   💡 The slow oil stream is what gives gazpacho its creamy body without any cream.

4. 4

   Pass through a fine sieve for a truly smooth texture, pressing with a ladle.

   💡 Skip the sieve if you like it rustic, but Andalusian bars never do.

5. 5

   Chill at least 2 hours; gazpacho must be properly cold.

6. 6

   Taste again once cold — chilling dulls seasoning — then serve in glasses or bowls with a thread of olive oil on top.