Prep. time: 20 minutes
Cooking time: None

One of the most famous dishes of Spanish cuisine is gazpacho, the national cold soup that has become well-known throughout the world. It exemplifies the sunlight, color and easy living we associate with Spain.

Tomatoes are a perfect vegetable for cold soups, since they provide a great deal of water, acidity with a touch of sweetness, and the scent and flavor of non-irrigated gardens, which all blend wonderfully with their elegant color.

1. Soak the bread in water. Drain off the excess water; the bread should be soft.
2. Crush the garlic and salt in a mortar and thin with a little water. If you wish to make the gazpacho by hand, continue with the mortar. Otherwise, place the mixture into a blender, add the other ingredients and mix gently.
3. Add the oil very gradually to emulsify and create a smooth, slightly thick creamy texture. Taste and add more salt and vinegar if required.
4. Pour everything into a serving container. Cover and refrigerate. Just before serving, you can thin the soup with very cold water to the desired consistency.
5. Place the gazpacho in the center of the table surrounded by small bowls containing the various garnishes.