Gazpacho with Garlic Toast

Ingredients

• 2 lb ripe tomatoes, cored and chopped
• 1 cup Cucumber, chopped
• 1 Bell Pepper, chopped
• 1 small clove garlic
• 3 tbsp olive oil, plus more to finish
• 2 tbsp sherry vinegar
• 1 thick slice stale bread, torn (optional)
• Salt
• 4 slices crusty bread + 1 garlic clove, for toast

Method

1. Blend the tomatoes, Cucumber, Bell Pepper, garlic, bread if using, vinegar, and a big pinch of salt until completely smooth — a full 2 minutes. Patience makes it silky.
2. With the blender running, stream in the olive oil; the soup will turn paler and creamy as it emulsifies.
3. Taste: it should be bright, savory, and cold-craveable. More vinegar for zing, more salt to wake the tomatoes up.
4. Chill at least 1 hour — gazpacho served warm is just salsa with ambition. Meanwhile, toast the bread and rub it hard with the cut garlic clove while hot.
5. Serve icy cold in bowls or glasses with a thread of olive oil on top and the garlic toast alongside for dunking.