Gazpacho Andaluz

Ingredients

• 5 pcs Tomato
• 0.5 pcs Cucumber
• 0.5 pcs Green Bell Pepper
• 1 pcs Garlic
• 2 pcs White Bread
• 2 tbsp Sherry Vinegar
• 5 tbsp Extra Virgin Olive Oil
• 1.5 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 20 g Marcona Almonds
• 2 tbsp Parsley

Method

1. Core and roughly chop {tomato}, peel and chop {cucumber}, seed and chop {green_bell_pepper}, and finely slice {garlic}. Season the vegetables lightly with {kosher_salt} so they start releasing juice for a smoother blend.
2. Tear {white_bread} into pieces and soak it with a little of the juices from the chopped vegetables so it softens fully and thickens the soup without dulling the fresh flavor.
3. Toast {marcona_almonds} in a dry skillet over medium heat, shaking often, until golden and fragrant. Cool them slightly so they stay crisp for garnish.
4. Blend the chopped {tomato}, {cucumber}, {green_bell_pepper}, {garlic}, soaked {white_bread}, {sherry_vinegar}, most of the {extra_virgin_olive_oil}, {black_pepper}, and more {kosher_salt} until completely smooth and glossy. Blend long enough to fully emulsify the {extra_virgin_olive_oil} for a silky texture.
5. Pass the blended soup through a fine sieve if you want an extra-silky finish, then chill until very cold and the flavors meld. Taste and adjust with {kosher_salt} or {sherry_vinegar} before serving.
6. Ladle the cold gazpacho into bowls and finish with the toasted {marcona_almonds}, finely chopped {parsley}, and a light drizzle of remaining {extra_virgin_olive_oil} for fresh aroma and crunch.