Classic Andalusian Gazpacho

1. 1

   Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.

2. 2

   Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).

3. 3

   Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped.

4. 4

   Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.

5. 5

   Force soup through a sieve into a bowl, pressing firmly on solids.

6. 6

   Discard solids.

7. 7

   Transfer to a glass container and chill, covered, until cold, about 3 hours.

8. 8

   Season with salt and vinegar before serving.

No additional tips available.