Gazpacho

Let’s make it

1. Tear the bread into a bowl, cover it with the water and leave it to soak.
2. Cut the tomatoes into chunks, peel and roughly chop the cucumber, and deseed and chop the pepper.
3. Put the vegetables, garlic, soaked bread and salt into a blender and blend until completely smooth.
4. With the blender running, pour in the oil in a thin stream so the soup turns pale and creamy.
5. Add the vinegar, blend once more and taste for salt and sharpness.
6. Pass it through a sieve if you want it silky, pushing it through with a ladle.
7. Chill for at least 2 hours until properly cold.
8. Stir, check the seasoning again and serve in glasses or bowls with a drizzle of oil.