Gazpacho (Cold Tomato Soup)

• 120 g Crusty white bread, preferably day-old
• 900 g Tomato, very ripe
• 300 g Cucumber
• 200 g Red pepper
• 1 clove Garlic
• 2 tbsp Sherry vinegar
• 1 ½ tsp Fine sea salt
• 80 ml Olive oil
• 200 ml Water, cold
• ¼ tsp Black pepper

1. Tear the bread into pieces and put it in a bowl with the cold water to soften for 5 minutes. Meanwhile, roughly chop the tomatoes, cucumber and red pepper, and peel the garlic.
2. Tip the soaked bread and any remaining water into a blender with the tomatoes, cucumber, red pepper, garlic, sherry vinegar and fine sea salt. Blend until very smooth, stopping to scrape down the jug as needed.
3. With the blender running on low, slowly drizzle in the olive oil until the soup looks slightly lighter and emulsified. Taste and adjust with a little more salt if needed, and add black pepper if using.
4. For a silkier finish, pass the soup through a sieve into a bowl, pressing with a ladle or spoon. Cover and chill for at least 1 hour so the flavours meld.
5. Stir well and serve cold. If it has thickened in the fridge, loosen with a splash of cold water and taste again for seasoning.

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