Classic Gazpacho

Instructions

1. 1

   Soak the bread: Place the torn bread pieces in a small Bowl and pour about 1/4 cup of Cold Water over them. Let soak for 5 minutes until softened. This helps emulsify the soup and gives it body.

2. 2

   Prep your vegetables: Core and roughly chop the tomatoes, peel and seed the Cucumber (cut off a small piece to save for garnish), core and seed the Red Bell Pepper (save a small piece for garnish), and roughly chop the Small Red Onion. No need for fine cuts — the Blender does the work.

3. 3

   Blend in batches: Add the tomatoes, Cucumber, Red Bell Pepper, Small Red Onion, Garlic Smashed, and soaked bread (squeeze out any excess water first) to a Blender. Blend on high speed for about 60 seconds until very smooth.

4. 4

   Emulsify with olive oil: With the Blender running on medium speed, slowly drizzle in the Extra-Virgin Olive Oil through the lid opening. This creates a smooth, slightly creamy consistency. Add the sherry vinegar, Kosher Salt, Black Pepper, and Smoked Paprika (if using), and blend for another 30 seconds.

5. 5

   Adjust consistency: Add Cold Water a little at a time and blend briefly, until the soup reaches your preferred consistency — it should be pourable but not watery. Taste and adjust Kosher Salt and vinegar as needed.

6. 6

   Strain (optional but recommended): For an ultra-silky result, pour the blended soup through a Sieve set over a large Mixing Bowl, pressing with a Ladle or Wooden Spoon to extract all the liquid. Skip this step if you prefer a more rustic, textured gazpacho.

7. 7

   Chill thoroughly: Cover the Mixing Bowl (or transfer to a pitcher or Airtight Container) and refrigerate for at least 2 hours, or up to overnight. Gazpacho improves significantly as it chills and the flavors meld — don't rush this step.

8. 8

   Taste before serving: After chilling, taste again and adjust Kosher Salt and vinegar if needed — cold temperatures can mute flavors, so you may need a touch more seasoning.

9. 9

   Prepare the garnishes: Finely dice the reserved Cucumber and Red Bell Pepper. Halve a few Cherry Tomatoes. Arrange small piles of garnishes in the center of each Bowl.

10. 10

    Serve: Ladle the cold gazpacho into chilled bowls or glasses. Top with the diced vegetables, a drizzle of Extra-Virgin Olive Oil, fresh herbs, and a pinch of Flaky Sea Salt. Serve immediately while cold.

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