Step 1 of 8
Blanch the tomatoes — score the bottoms, drop into boiling water 30 seconds, plunge into ice water. The skins peel off easily.
Step 2 of 8
Roughly chop the peeled tomatoes, cucumber, bell pepper. Squeeze the soaked bread to remove excess water.
Step 3 of 8
Blend tomatoes, cucumber, pepper, bread, and garlic in a high-powered blender until completely smooth — at least 90 seconds.
Step 4 of 8
With the motor running, stream in the olive oil. The soup will emulsify and turn paler and richer.
Step 5 of 8
Add sherry vinegar and salt. Blend 15 seconds.
Step 6 of 8
Pass through a fine sieve into a pitcher, pressing on the solids. This step is what separates a great gazpacho from a chunky one. Discard the pulp.
Step 7 of 8
Adjust consistency with ice water — should be drinkable but with body. Adjust salt and vinegar. Refrigerate at least 4 hours, ideally overnight.
Step 8 of 8
Serve very cold, in chilled bowls, with the diced garnishes (each in its own small dish) on the side for diners to spoon onto their bowl.
Ingredients 10
the base
- 1.2 kg the ripest plum or beef tomatoes you can find
- 1 medium cucumber, peeled and seeded
- 1 small red bell pepper, seeded
- 100 g stale white bread, crusts removed, soaked in cold water
- 1 small clove garlic
the dressing
- 3 tbsp aged sherry vinegar
- 100 ml extra-virgin olive oil
- 1.5 tsp fine sea salt
- Ice water to adjust consistency
the serve
- Small diced cucumber, red onion, hard-boiled egg, green pepper, jamón ham — for garnish