Gazpacho

Method

1. Tear the 20 g of stale bread into a small bowl. Sprinkle over the 2 tsp of sherry vinegar and the 50 ml of cold water and leave to soak for 10 minutes, until the crumb is completely soft and swollen.
2. Meanwhile, cut the cores from the 350 g of tomatoes and chop them roughly. Peel the 60 g of cucumber and chop it, and deseed the 30 g of green pepper and chop it too, setting aside a small piece of each for the garnish. Peel the 1 clove of garlic and crush it lightly with the flat of a knife.
3. Put the tomatoes, cucumber, pepper, garlic and the soaked bread with all its liquid into a blender. Blend on high for 2 minutes, until the mixture is completely smooth and has turned from red to a lighter coral colour.
4. With the blender running on medium speed, pour the 1 tbsp of extra virgin olive oil in a slow, thin stream through the lid. Blend a further 30 seconds: the soup should emulsify to a creamy, pale orange-pink and look slightly thickened.