Gazpacho

The recipe

Instructions

1. 1
   Score the tomatoes, blanch in boiling water for 30 seconds, then peel.
2. 2
   Roughly chop everything. Tear the bread (no crusts) and soak in a splash of water for 5 minutes.
3. 3
   Blend everything in a powerful blender with the vinegar, oil and salt until completely smooth.
4. 4
   Pass through a sieve for silky texture. Adjust with more vinegar, oil or salt to taste.
5. 5
   Chill at least 2 hours. Serve in glasses or bowls with a final drizzle of oil and finely diced cucumber/pepper on top.

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