A José Andrés Masterclass on Gazpacho and Life

Put the cucumber, green bell pepper, plum tomatoes, garlic, bread pieces, and sherry vinegar in a blender (work in batches if necessary), and blend until very smooth.

With the blender running, slowly add the olive oil, blending until emulsified.

Pour the gazpacho into a bowl and refrigerate until well chilled.

Taste the chilled gazpacho and add salt and pepper as needed.

Pour into bowls or cups, garnish with halved cherry tomatoes and croutons, and serve.

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