Gazpacho andaluz

Ingredients

• 2¼ lbtomatoesvery ripe; usually blanched, peeled and seeded
• 5¼ ozcucumberpeeled and seeded, part reserved as garnish
• 7 ozbell pepperred or green, trimmed and seeded
• 1onionwhite or red, roughly chopped
• 2 clovesgarlicpeeled, finely chopped or grated
• 3½ ozWhite breadstale, crust removed, soaked and squeezed out; thickens the soup
• ¼ cupolive oilextra virgin, for blending and drizzling
• 3 tbspSherry vinegarred or white wine vinegar as substitute
• ⅔ cupVegetable brothcold, to thin the soup; cold water as substitute
• saltto taste
• pepperfreshly ground, to taste
• 1 pinchsugarbalances the acidity of the tomatoes (optional)
• ½ tspCuminground, for seasoning (optional)
• 4basilstems; leaves for garnish (optional)

Method

1. Score the tomatoes with a cross, pour boiling water over them briefly, refresh in cold water and slip off the skins. Cut out the cores, seed the tomatoes and chop them roughly.
2. Divide the white bread: cut the crusts off about 70 g and soak it in water — or in a little vinegar or vegetable broth — then squeeze it out well; this goes into the soup. Cut the remaining 30 g or so into small cubes and set them aside for the garnish.
3. Peel the cucumber, halve and seed it, then dice roughly. Trim and seed the bell pepper; peel and chop the onion and garlic.
4. Finely dice a portion of the cucumber, pepper and onion and set aside as a garnish, keeping it chilled until serving.
5. Combine the remaining vegetables with the squeezed-out bread, olive oil, sherry vinegar and salt and let everything sit for a short while so the flavours come together.
6. Blend it all smooth with the cold vegetable broth. For a truly velvety soup, pass it through a sieve afterwards.
7. Season with salt, pepper and vinegar, and if you like a pinch of sugar and some ground cumin; adjust the consistency with a little more broth or cold water.
8. Cover the soup and chill for at least 1 to 2 hours.
9. Toast the reserved bread cubes in a little olive oil until golden. Serve the soup ice-cold: garnish with the reserved diced vegetables and basil leaves, drizzle with olive oil and scatter the bread cubes over only at the table, so they stay crisp.

Tips and variations

Tomato juice works in place of the broth, red wine with ice cubes loosens the soup, and if you skip the bread you simply blend the raw vegetables and pass them through a sieve. For seasoning, try smoked paprika, cayenne, chilli or Tabasco; some of the tomatoes can be swapped for watermelon — then serve it in glasses with pink peppercorns. Garlic bread cubes fried in oil, diced avocado or pimientos de Padrón all make good garnishes, and dried tomatoes add depth. To serve: small glasses as a tapa with bread chips on top — or as a cocktail with vodka and lime juice.