Gazpacho

Core and roughly chop the Tomato, Cucumber and Green Bell Pepper; peel the Garlic and crush or thinly slice it.

Tear the White Bread into pieces and place in a small bowl; pour enough lukewarm Water to just cover and let it soften for 5 minutes, then squeeze out excess liquid (reserve a little if you want a thinner soup).

In a blender or food processor combine the chopped tomato, cucumber, bell pepper, garlic and the softened bread, then add a generous drizzle of Extra-Virgin Olive Oil, a splash of Sherry Vinegar and a good pinch of Salt.

Blend until smooth or to your preferred texture—if the mixture is too thick, add a little more water and pulse again; taste and adjust seasoning with more salt or vinegar as needed.

For an extra-silky finish, pass the soup through a fine-mesh sieve into a bowl, pressing with the back of a spoon; otherwise you can serve it as is for a more rustic texture.

Chill the gazpacho for at least 1 hour to let the flavors meld. When ready to serve, ladle into bowls and finish with an extra drizzle of extra-virgin olive oil and a few small diced pieces of cucumber or pepper for garnish.