Gazpacho Andaluz

Ingredients

• 1kg very ripe tomatoes, roughly chopped
• 1 cucumber, peeled and chopped
• 1 green pepper, deseeded and chopped
• 2 garlic cloves
• 50g day-old bread, crusts removed, soaked in water
• 80ml extra-virgin olive oil
• 2 tbsp sherry vinegar
• Salt

Method

1. 1

   Combine tomatoes, cucumber, pepper, garlic, and soaked bread in a blender.

2. 2

   Blend on high until completely smooth, at least 2 minutes.

3. 3

   With the motor running, drizzle in olive oil until emulsified.

4. 4

   Add sherry vinegar and salt to taste. Blend again briefly.

5. 5

   Pass through a fine sieve for a perfectly smooth texture. Chill for at least 1 hour before serving.