Andalusian Gazpacho

Put the garlic, bell pepper, tomatoes, bread, olive oil, vinegar, pepper and salt in a food processor. Pulse at first, then process continuously until the ingredients until puréed and smooth. This will take approximately 3 to 5 minutes.

Pass the soup through a large fine-mesh sieve set over a large bowl, pressing lightly until all the liquid has passed through the sieve. Discard the solids.

Stir in 1/4 to 1/2 cup ­water, if needed, to achieve your preferred consistency for the soup. Taste and adjust seasoning by adding more salt or vinegar, if needed. Cover and refrigerate until well chilled. If serving immediately, add a few ice cubes into the serving bowls.

Ladle the gazpacho into chilled bowls or cups. Grind fresh black pepper on top, if desisred, and garnish with diced cucumber, onion, and basil leaves and drizzle with a little more olive oil.

Adapted from Fine Cooking.