Gazpacho Andaluz (Chilled Spanish Tomato Soup)

• 120 g Crusty white bread, preferably day-old
• 900 g Tomato, very ripe
• 1 medium Cucumber
• 1 medium Green pepper
• 1 clove Garlic
• 1 ½ tsp Fine sea salt
• 2 tbsp Sherry vinegar
• 80 ml Extra virgin olive oil
• 200 ml Water, cold

1. Tear the bread into a mixing bowl, add the cold water, and leave to soak for 5 minutes. Meanwhile, roughly chop the tomatoes, peel and roughly chop the cucumber, and deseed and roughly chop the green pepper.
2. Add the soaked bread and any remaining water to a blender with the tomatoes, cucumber, green pepper, garlic, fine sea salt and sherry vinegar. Blend until very smooth, stopping to scrape down the sides as needed.
3. With the blender running on low, slowly drizzle in the extra virgin olive oil until the soup looks slightly paler and emulsified. Taste and adjust with a pinch more salt if needed.
4. For a silkier gazpacho, pass the soup through a sieve into a bowl, pressing with a spoon. Cover and chill for at least 25 minutes, then stir and serve cold in bowls or glasses.

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