Gazpacho Andaluz

Start by soaking your bread in a bowl of water for about 5 minutes - this will help create that silky texture that makes gazpacho special. Squeeze out excess water and set aside.

Roughly chop all your vegetables. Don't worry about being precise here; everything's going in the blender anyway. The key is getting similar-sized pieces so they blend evenly.

In a large blender or food processor, combine the tomatoes, cucumber, onion, red pepper, garlic, and soaked bread. Blend until completely smooth - this usually takes about 2-3 minutes. You want zero chunks.

With the blender running, slowly drizzle in the olive oil and sherry vinegar. This emulsifies everything and gives you that glossy, restaurant-quality finish. Add salt and blend once more.

Taste and adjust - more vinegar for brightness, more salt for depth, more olive oil for richness. The flavor should be intense because you're about to dilute it.

Gradually add cold water until you reach your preferred consistency. Traditional gazpacho is thinner than you might expect - think drinkable rather than stew-like. I usually add about 1 cup of water, but trust your taste.

Strain through a fine-mesh sieve if you want restaurant-smooth texture, though I often skip this step. Chill for at least 4 hours or overnight.