Andalucía Gazpacho 🍅

Method

1. 1

   Core and roughly chop the tomatoes, cucumber and pepper; soak the bread in a little water until soft.

2. 2

   Blitz everything with the garlic, a splash of vinegar and a fistful of salt until completely smooth.

3. 3

   Stream in cold water to loosen and olive oil to emulsify, blending hard so the soup turns slightly pale and frothy.

4. 4

   Taste and sharpen — more vinegar for bite, more salt to lift the tomato — then pass through a sieve if you want it silky.

5. 5

   Chill at least two hours and serve very cold, drizzled with raw olive oil.