Gazpacho Andaluz

Step 1

To a small bowl, add the bread and enough cold water to submerge. Set aside to soak for 30 minutes.

Step 2

Use your hands to squeeze all of the moisture out of the bread, discarding any soaking liquid. Place the bread in the bowl of a food processor, then add the cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup cold water. Process until very smooth. Place a fine mesh strainer over a large bowl and strain the vegetable puree, pressing on the solids with the back of a wooden spoon to make a completely smooth soup. Season to taste with salt, then cover and refrigerate for at least 2 or up to 24 hours.

Step 3

Serve in individual glasses, or in soup bowls with optional garnishes on the side.