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Add a thick slice (about 2 inches wide) of baguette bread to a bowl with some water to soften the bread
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Roughly chop 3 ripe tomatoes, 1 red bell pepper, 1 green bell pepper, 1/2 of a small cucumber, 1 small onion and 1 clove of garlic
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Add the cut vegetables and the bread soaking in water to a tall plastic cylinder (reserving half of the red and green bell peppers and half of the onion for later use)
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Next add 1/2 teaspoon of Sherry vinegar, 2 tablespoons of extra virgin Spanish olive oil, 1/2 cup of cold water, 1 teaspoon of dried cumin and 1 teaspoon of dried oregano
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Season with a pinch of white sugar, a generous pinch of sea salt and some freshly cracked black pepper
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Using a hand-held mixer (you can use a blender as well) puree everything for about 3 minutes until you get a smooth puree, then transfer to a pitcher, cover and add to the fridge for at least 3 hours to let all the flavors develop
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Finely dice the reserved vegetables and add to the fridge
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Once the gazpacho has cooled in the fridge, transfer into some serving bowls, drizzle each bowl with a kiss of extra virgin Spanish olive oil, top it off with some of the reserved diced vegetables and some croutons
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Enjoy!