Gazpacho with Tomato Relish

1. Soak the Ancho Chile and Bread

Begin by soaking the dried ancho chile in hot water for about 15 minutes until it softens. Soak the crustless bread cubes in cold water for just 2 minutes, then drain and gently squeeze out the excess water.

2. Prepare Garlic Paste

Take the garlic cloves with a pinch of salt and pound them together into a smooth paste using a mortar and pestle.

3. Grate the Tomatoes

Grate the ripe tomatoes over a bowl, letting the juicy pulp fall through while discarding the skins.

4. Mix the Gazpacho

In a large bowl, stir together the chile purée, bread paste, and tomato pulp. Add in the extra-virgin olive oil, and season with salt to taste. Transfer the mixture to the fridge to chill.

5. Prepare the Tomato Relish

In a mixing bowl, combine the cherry tomatoes, cucumber, yellow bell pepper, red onion, chervil, basil, red wine vinegar, and extra-virgin olive oil. Season with salt and freshly ground black pepper, mixing well.

6. Serve the Gazpacho

Divide the chilled gazpacho into bowls and garnish with a generous spoonful of the tomato relish before serving.