Gazpacho

Method

Tap a step when it's done.

1. 1Soak the bread in a few spoonfuls of water for 5 minutes, then squeeze it lightly.
2. 2Roughly chop the tomatoes, cucumber, pepper and onion and put them in a blender with the garlic and bread.
3. 3Add the vinegar and salt and blend for 1–2 minutes until completely smooth.
4. 4With the motor running, pour in the olive oil in a thin stream; the soup should turn a paler orange and look creamy.
5. 5For a silkier texture, pass it through a sieve; if it's too thick, add cold water a little at a time.
6. 6Taste and adjust the salt and vinegar, then chill in the fridge for at least 2 hours until very cold.
7. 7Stir before serving, pour into bowls or glasses and top with the diced vegetables and a drizzle of olive oil.