Gazpacho Andaluz

Ingredients

• ripe tomatoes2 lb, cored and chopped
• english cucumber1, peeled and chopped
• green bell pepper1, chopped
• red bell pepper1/2, chopped
• garlic1 clove
• stale white bread crust removed1 thick slice
• sherry vinegar2 tbsp
• extra-virgin olive oil1/3 cup, plus more to finish
• fine sea salt1 tsp
• ice water1/2 cup, as needed

Steps

1. 1

   Soak bread in sherry vinegar.

   Tear the bread into pieces and soak in the sherry vinegar for 5 minutes.

2. 2

   Blend vegetables and soaked bread.

   In a powerful blender, combine the tomatoes, cucumber, peppers, garlic, soaked bread, salt, and olive oil. Blend on high for 2 minutes until completely smooth.

3. 3

   Adjust consistency and seasoning.

   Loosen with ice water until it's the consistency of heavy cream. Taste and adjust salt and vinegar.

4. 4

   Pass through a fine sieve.

   For a silky texture, pass through a fine sieve, pressing on solids.

5. 5

   Chill and serve cold.

   Chill at least 2 hours. Serve very cold with a thread of olive oil and a flurry of finely diced cucumber and pepper on top.