Gazpacho Andaluz (Classic Spanish Cold Tomato Soup)

Method

1. 1Prepare the bread. Tear the stale bread into pieces, place in a bowl, and cover with cold water. Soak for 10 minutes, then squeeze out as much liquid as possible with your hands. Soaked bread thickens the gazpacho and smooths the texture without making it starchy.
2. 2Prepare the vegetables. Core the tomatoes and cut into rough chunks. No need to peel, but remove the fibrous white core. Peel the cucumber, halve lengthways, and scrape out the seeds with a spoon. Halve the green pepper and remove seeds and membranes. Peel the garlic.
3. 3Blend in stages. Place the tomatoes, cucumber, pepper, and garlic in a blender. Add the squeezed bread and salt. Blend on high speed for 2 minutes until completely smooth.
4. 4Emulsify with olive oil. With the blender running on medium speed, pour in the olive oil in a slow, steady stream. The soup will lighten in colour and become creamier as the oil emulsifies into the tomato base. Add the sherry vinegar and the cold water. Blend for another 30 seconds. Taste: the soup should be bright, acidic, and faintly sweet with no raw vegetable sharpness.
5. 5Strain and chill. Pour the gazpacho through a fine-mesh sieve, pressing gently with the back of a spoon to extract all liquid. Discard the solids. Transfer to a glass pitcher or jar and refrigerate for at least 2 hours, ideally 4 to 6. The flavour changes significantly in the fridge: the garlic mellows, the vinegar integrates, and the soup becomes noticeably more complex. Stir or shake before serving. Drizzle with olive oil to finish.