Andalusian Gazpacho

To prepare the Andalusian gazpacho, first cut the stale bread into pieces 1, transfer it to a bowl, and cover with 5.3 oz of water 2. Let it soak for a few minutes while you prepare the rest of the ingredients: wash and slice the tomatoes 3.

Do the same with the cucumbers without peeling them 4. Finally, clean the peppers and cut them into chunks, both the red 5 and green ones 6.

Put the tomatoes in a blender, then add the peppers 7, cucumbers 8, and the garlic clove 9.

Also add the soaked and squeezed bread 10, then pour in the remaining 8.8 oz of cold water 11 and the oil 12.

Finally, add the vinegar 13, salt 14, and pepper. Close the blender and blend for about 30 seconds 15.

When you have obtained a homogeneous mixture 16, transfer it to a fine mesh strainer placed over a bowl and press with a spatula to sieve it 17. This way, you will remove the skin residues and obtain a smooth and fluid consistency 18. Let it rest in the refrigerator for at least 2 hours, covered with plastic wrap.

After the resting time, prepare the garnish ingredients: dice the cucumber 19, tomato 20, and red onion 21.

Also cut the bread into cubes 22 and toast it in a pan 23. Now take the gazpacho from the fridge and pour it into bowls 24.

Garnish with the vegetables and toasted bread cubes 25, then drizzle with a bit of oil 26 and a grind of pepper. Your Andalusian gazpacho is ready to be enjoyed 27!