Chilled Gazpacho

Ingredients

US measurements with metric in parentheses.

• 2 lb (900 g) ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small clove garlic
• 2 slices (60 g) day-old bread, crusts removed, soaked in water
• ¼ cup (60 ml) extra-virgin olive oil
• 2 tbsp (30 ml) sherry vinegar
• 1 tsp (6 g) salt

Instructions

1. Squeeze the water from the bread and add it to a blender with tomatoes, cucumber, pepper, garlic, vinegar and salt.
2. Blend until very smooth, then drizzle in the olive oil while blending.
3. Strain through a sieve for a silky texture, if desired.
4. Chill at least 2 hours. Taste, adjust salt and vinegar, and serve cold, drizzled with olive oil.