Gazpacho - This Chilled Soup from Andalusia is a Fresh Treat

Start by preparing the garlic cloves; place them in a jar and shake to remove the skins, though some may not come off easily.

Chop the tomatoes, cucumbers, onions, and garlic into pieces.

Soak the sourdough bread in chilled water to soften it.

Add the soaked bread to the bowl with the chopped vegetables.

Pour in sherry vinegar and olive oil to the mixture.

Add ice cubes to the blender to keep the soup chilled while blending.

Blend the mixture until smooth, adding more ice if necessary to maintain a cold temperature.

Taste the mixture and add salt and pepper to your preference; optional additions include chili or sugar.

Pass the blended mixture through a conical strainer to remove larger bits, but keep some texture.

Refrigerate the soup for at least 24 hours to improve the flavor.

Prepare garnishes: chop croutons, onions, peppers, tomatoes, and quarter boiled eggs.

Arrange the garnishes on a board, optionally including Spanish charcuterie.

Serve the gazpacho in a chilled jug or bowl, drizzling olive oil on top and adding garnishes as desired.

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