Prep. time  20 minutes
Cooking time: None
Cooling time: less than 1 hour

In Seville, I had the pleasure of trying a traditional, very fresh-tasting variety of gazpacho, presented in a way that will delight your guests.

1. Soak the bread crumb for several hours. Drain to eliminate the excess water; the bread should be soft.
2. Place the bread, tomatoes, pepper, garlic, mint and a small glass of water into a blender. Process.
3. Gradually add the oil to emulsify and create a smooth, creamy and slightly thick mixture. Taste and add salt, sugar and sherry vinegar to taste.
4. Put the mixture through a food mill to obtain a smooth consistency (optional).
5. Thin the mixture with a little water if the gazpacho is too thick. Refrigerate.

Presentation

1. Give each guest a soup plate containing a grilled shrimp and some finely diced cucumber.
2. Bring the tureen of gazpacho to the table and pour two more ladlefuls over the garnish.
3. Remember to pass a small bowl of croutons – an essential part of the tradition.