Gazpacho

• 2 lb ripe tomatoes (roughly chopped)
• 1 English cucumber (roughly chopped)
• 1 red bell pepper (roughly chopped)
• 2 clove garlic
• 2 tbsp red wine vinegar
• ¼ cup olive oil (extra virgin)
• 2 slice day-old bread (crusts removed, soaked in water)
• 1 tsp salt
• ½ cup ice water

How to Make It

1. 1

   Blend tomatoes, cucumber, pepper, garlic, and squeezed-out bread until smooth.

2. 2

   With blender running, drizzle in olive oil.

3. 3

   Add vinegar and season with salt. Add ice water to adjust consistency.

4. 4

   Strain through a fine mesh sieve for an ultra-smooth texture.

5. 5

   Refrigerate at least 2 hours until very cold.

6. 6

   Serve in chilled bowls with diced cucumber, tomato, and a drizzle of olive oil.