Andalusian Chilled Tomato Soup with Optional Crouton & Veggie Garnish

1. Dry the Bread

Begin by drying the slice of white bread. Place it under the broiler until it is firm but not browned. This ensures the bread will absorb the liquid without getting mushy. Once dried, break the bread into pieces and set aside.

2. Prepare the Tomatoes

Next, quarter the ripe plum tomatoes, making sure to remove any hard bits. This will help achieve a smoother texture in your soup.

3. Blend the Bell Pepper

In a food processor, blend the bell pepper pieces into a paste.

4. Combine Ingredients

Add the broken bread pieces, quartered tomatoes, garlic paste, sherry vinegar, extra virgin olive oil, salt, black pepper, and sugar to the food processor. Blend the mixture until it reaches a light, creamy consistency. If the soup seems too thick, you can add 0.5 to 0.67 cups of cold water to thin it out.

5. Chill the Soup

Pour the blended mixture into a serving bowl, cover it with plastic wrap, and let it chill in the refrigerator for at least 1 hour or up to a day. Chilling the soup allows the flavors to meld beautifully.

6. Adjust Seasoning and Serve

Before serving, taste the soup and adjust the seasoning with salt and black pepper if needed. Serve the gazpacho with optional garnishes of finely diced cucumber, finely chopped red onion, finely diced bell pepper, and toasted bread cubes. Arrange the garnishes on separate little plates or on a large serving plate with four piles, so everyone can add their preferred toppings.