Gazpacho Anadaluz

Cut the bread into cubes, put it into a bowl and pour water over the top, just enough to cover it. Leave it to soak for 30 minutes.

Put the tomatoes, cucumber, bell pepper and garlic in a blender, then add the bread with the water that covered it, and finally the oil. Purée the whole mixture. Add enough water to reach the desired consistency and pulse to combine. I added about half a cup of water to mine.

Pass the mixture into a bowl through a fine sieve and season with salt and vinegar. Place the gazpacho in the refrigerator for at least 1 hour.

Drizzle with olive oil and serve with garnishments.

¡Que aproveche!