Blender Gazpacho

Instructions

1. Core and roughly chop about 1 kilogram (2 pounds) of very ripe tomatoes, then peel and chop one cucumber, one red bell pepper, and a small piece of red onion, keeping the pieces small enough to blend easily.
2. Add the chopped vegetables to a blender along with one peeled garlic clove, a thick slice of stale bread torn into pieces to add body, and a splash of sherry vinegar for tang.
3. Blend on high speed for 2 to 3 minutes until the mixture turns completely smooth and slightly frothy, then with the blender running, pour in about 60 millilitres (one quarter cup) of good olive oil so it emulsifies into the soup and gives it a creamy mouthfeel.
4. Season generously with salt and a pinch of sugar to balance the acidity, then taste and adjust the vinegar until the flavor is bright but not sharp.
5. For the silkiest result, pour the gazpacho through a fine mesh sieve into a bowl, pressing with a spatula to extract all the liquid and leaving the skins and seeds behind.
6. Cover and chill in the refrigerator for at least 2 hours, or until very cold, because the flavors deepen and the soup tastes more refreshing once thoroughly chilled.
7. Ladle into chilled bowls or glasses, drizzle with a little extra olive oil, and garnish with finely diced cucumber, pepper, and a few croutons for contrast in texture.