Andalusian Gazpacho

Ingredients

• 1 kg tomates muy maduros
• 1 pepino mediano
• 1 pimiento verde italiano
• 100 g pan del día anterior, miga
• 100 ml aceite de oliva virgen extra
• 2 cucharadas vinagre de vino
• 1 diente ajo (opcional)
• al gusto sal

Method

1. Soak. Soak the bread crumb in a little water while you prep the vegetables.
2. Blend. Put everything in the blender — chopped tomatoes, peeled cucumber, pepper, drained bread, garlic, salt and vinegar — and blend for longer than you think: at least 2–3 minutes, until not a strand remains.
3. Emulsify. With the blender running, add the olive oil in a thin stream at the end. That's what gives body and shine.
4. Strain and chill. Pass through a fine sieve, pressing with a spoon, and refrigerate at least 2 hours. Serve very cold with croutons and diced vegetables.