Gazpacho

Method

Roughly chop the tomatoes, cucumber, red pepper, bread, and garlic, then place in a food processor or blender. Add the vinegar, olive oil, and cold water, then blend until you achieve a chunky consistency—traditional gazpacho should have some texture rather than being completely smooth. Season generously with sea salt and black pepper, then pass through a coarse sieve if you prefer a smoother soup, or leave as is for a rustier texture. Chill in the refrigerator for at least two hours before serving. Taste and adjust seasoning as needed; add tomato juice if the soup is too thick. Serve in chilled bowls with small diced garnishes of tomato, cucumber, and croutons on the side.