Gazpacho
Gazpacho is a cold Spanish soup of raw tomatoes, peppers and cucumber, blended just enough to leave real pieces of vegetable in every spoonful. This version thickens with a little day-old bread soaked and squeezed dry, or you can skip it for a thinner soup. The fried bread and finely diced vegetables go on the table in small bowls, so everyone builds their own bowl. In Spain it is often sipped from a glass with the meal.
Instructions
If you are using the bread, tear it into pieces and soak it in water for 30 minutes. Squeeze it as dry as you can.
Put the bread, tomatoes, green peppers, cucumber, garlic, onion, vinegar, olive oil, chile, cilantro and iced water in a blender. Pulse until everything is roughly chopped. The soup should keep some texture and visible bits of vegetable, so stop before it turns smooth.
Pour the soup into a large bowl with some ice cubes. Season to taste with sea salt and black pepper.
For the garnish, dice more bread and fry it in a little olive oil until it is browned. Dice the extra tomato, green pepper and cucumber finely.
Serve the soup chilled. Put each garnish in its own small bowl on the table so diners can add their own.
Make it personal.
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