Gazpacho

Ingredients

Quantities for 4 servings.

• 1 kg Ripe tomatoes
• 1 piece Cucumber, peeled
• 0.5 piece Green pepper
• 1 clove Garlic
• 80 g Stale white bread, crumb only, soaked
• 80 ml Extra virgin olive oil
• 2 tbsp Sherry vinegar
• to taste Salt

Method

1. Soak the bread crumb in cold water for ten minutes and squeeze it dry.
2. Blend the tomatoes, cucumber, pepper, garlic and bread until completely smooth. It takes longer than you expect — a good two minutes at full speed.
3. With the blender still running, pour the oil in a thin stream. The soup pales and thickens: that is the emulsion.
4. Add the vinegar and salt, taste and season again. Pass it through a sieve for a silkier texture and chill for at least two hours.