Andalusian Gazpacho

• 2.5 lb (about 6 medium) tomato (cored and roughly chopped; use the ripest, most fragrant ones you can find)
• 1 medium cucumber (peeled and roughly chopped)
• 1 small green bell pepper (seeded and roughly chopped)
• 1 small clove garlic
• 1 thick slice (about 2 oz) bread (day-old sourdough or country loaf; use 1/4 cup blanched almonds to keep it gluten-free)
• 1/3 cup, plus more for serving olive oil (a fruity extra-virgin oil)
• 2 tbsp sherry vinegar (or red wine vinegar)
• 1 tsp, plus more to taste sea salt
• 1/4 cup, cold water (for soaking the bread, plus a little more to thin if needed)

Instructions

1. Tear the bread into a small bowl and cover it with the cold water for 5 minutes until soft.
2. Chop the tomatoes, cucumber and pepper, and finely dice 2 tbsp each of the cucumber and pepper to save for topping.
3. Put the tomatoes, the rest of the cucumber and pepper, the garlic, the soaked bread with its water, and the salt into a blender, working in two batches if needed.
4. Blend on high for 1 to 2 minutes until completely smooth.
5. With the blender running, pour in the olive oil in a thin stream until the soup turns pale orange and creamy, then blend in the vinegar.
6. Taste and add more salt or vinegar as you like, thinning with a spoonful or two of cold water if it is thicker than you want. For an extra-silky soup, press it through a fine sieve.
7. Chill for at least 2 hours, then taste again, because cold dulls salt and acid.
8. Serve in small bowls or glasses topped with the diced cucumber and pepper and a thread of olive oil.

Tips

• Everything depends on the tomatoes. Out of season, a good-quality can of whole tomatoes will make a better gazpacho than pale, hard fresh ones.
• Adding the oil last, slowly, while the blender runs, makes the soup emulsify into a creamy body instead of a layer of oil on top.
• It keeps 3 days in a jar in the fridge; give it a good stir or shake before serving, since it separates a little as it sits.
• Extra garnish ideas: chopped hard-boiled egg, a few torn mint leaves, or a handful of croutons toasted in olive oil.

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