A chilled raw soup from Andalusia of blended ripe tomatoes, cucumber, bell pepper and garlic, thickened with a little bread and bound with olive oil and vinegar. Summer heat relief in a bowl.
Soak the bread
Soak the torn bread in a splash of water until softened.
5 minBlend everything
Combine the tomatoes, cucumber, bell pepper, onion, garlic and soaked bread in a blender and puree until completely smooth.
Emulsify with oil and vinegar
With the blender running, stream in the olive oil and sherry vinegar so the soup thickens slightly and turns a shade paler orange.
Season and strain
Season with salt, then pass the soup through a sieve for a silkier texture if you like it perfectly smooth.
Chill thoroughly
Refrigerate the gazpacho until it's ice cold all the way through.
Serve
Ladle into bowls and top with a drizzle of olive oil and finely diced cucumber, pepper and tomato if you like.
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