Cold Spanish Soup: Andalusian Gazpacho

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1. 1Step 1: Into a large bowl, place the chopped tomatoes, pepper, cucumber, onion, garlic, salt, and bread.
2. 2Step 2: Stir thoroughly to distribute the salt.
3. 3Step 3: Let sit for 30 minutes, so that the salt infuses the vegetables and begins to draw out some of their moisture.
4. 4Step 4: Pour all contents of the bowl into a blender and process until smooth.
5. 5Step 5: With the blender running, stream in the olive oil and vinegar and continue blending until creamy.
6. 6Step 6: Rinse and dry the original mixing bowl and set a fine-mesh strainer overtop. Pour the soup through the strainer into the bowl, stirring and pressing with a large spoon or silicone spatula.
7. 7Step 7: Chill gazpacho for at least 30 minutes before serving.
8. 8Step 8: To garnish, if you like, drizzle with additional olive oil and/or sherry vinegar and top with finely diced tomato, pepper, and/or cucumber, and maybe a few leafy herbs (parsley, cilantro, and chives would work well).