Chilled Andalusian Gazpacho with Sherry Vinegar

What you need

• 900 g (2 lb) ripe plum tomatoes, cored and roughly chopped
• 1 small cucumber, about 225 g, peeled
• 1 green bell pepper, cored and seeded
• 1/2 small red onion
• 1 clove garlic, peeled
• 50 g (1 thick slice) day-old white bread, crusts removed
• 3 tbsp extra virgin olive oil, plus extra to finish
• 2 tbsp sherry vinegar
• 1 tsp fine sea salt
• 1/2 tsp ground cumin, optional

Method

Restated from the original video

1. 1

   Soak the bread in a little cold water for 5 min, then squeeze it out.

2. 2

   Set aside a 5 cm (2 in) piece of the cucumber and a quarter of the pepper for the garnish.

3. 3

   Roughly chop the rest of the cucumber and pepper along with the onion.

4. 4

   Put the tomatoes, chopped vegetables, garlic, bread, vinegar, salt and cumin in a blender.

5. 5

   Blend until completely smooth, 1-2 min.

6. 6

   With the motor running, pour in the olive oil in a thin stream so the soup turns creamy and a shade paler.

7. 7

   Push the soup through a fine sieve into a bowl, pressing with a ladle, and discard the seeds and skins left behind.

8. 8

   Taste and add more salt or vinegar if needed. If it is too thick, thin it with a little cold water.

9. 9

   Cover and refrigerate until very cold, 3-4 hours.

10. 10

    Finely dice the reserved cucumber and pepper.

11. 11

    Ladle into bowls or glasses, top with the diced vegetables and finish with a thread of olive oil.

Imported from gimmesomeoven.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.