Classic Gazpacho

This recipe comes from Jose Andres' fabulous cookbook, Vegetables Unleashed.

Ingredients:

• 2 cups crustless bread, torn into pieces

• 1/4 cup sherry vinegar

• 1 cucumber, peeled, seeded, and roughly chopped

• 1 green bell pepper, cored, seeded, and diced

• 3 pounds fresh tomatoes, cut into large chunks

• 2 large garlic cloves

• 1/2 cup oloroso sherry

• 3/4 cup olive oil

• Salt & pepper, to taste

Directions:

Put all ingredients except olive oil into a blender or food processor.

With the motor running, slowly add the olive oil, blending until emulsified.

Pour the gazpacho into a bowl and refrigerate until well chilled.

Taste, add salt and pepper as needed, pour into bowls or cups, garnish as you like, and serve.