Gazpacho

Instructions

1. 1

   Roughly chop the ripe tomatoes, cucumber, green bell pepper, and red onion.

2. 2

   Peel the garlic clove.

3. 3

   Soak the white bread in a small amount of water until soft, then squeeze out the excess water.

4. 4

   In a blender or food processor, combine the chopped vegetables, soaked bread, garlic clove, extra-virgin olive oil, sherry vinegar, and cumin.

5. 5

   Blend the mixture until it reaches a smooth consistency.

6. 6

   While blending, gradually add the cold water until the desired thickness is achieved.

7. 7

   Season the gazpacho with salt to taste.

8. 8

   Chill the gazpacho in the refrigerator for at least an hour before serving.

9. 9

   Serve the gazpacho cold, with a drizzle of extra-virgin olive oil on top if desired.