Gaspacho de tomates

03 — Method

1. Bring 1 L (1 qt) of water to a boil in a large saucepan. Score a cross in the base of the 2 kg (4.4 lb) of ripe tomatoes and drop them into the water for 30 seconds. Plunge into ice water and slip off the skins.
2. Seed the tomatoes by gently squeezing each half. Cut the flesh into large pieces and keep it in the large bowl with its juices.
3. Prepare the red bell pepper: remove the stem, seeds and white ribs, then cut into large pieces. Peel the cucumber in stripes, leaving some green for color, then seed it and cut into large pieces.
4. Peel the red onion and cut into large pieces. Remove the germ from the 3 garlic cloves. Soak the 100 g (3½ oz) of stale bread in 200 ml (¾ cup) of ice water for 5 minutes — it gives gazpacho its body.
5. Finely chop half the basil, keeping the other leaves to garnish.
6. Put everything in the large blender: tomatoes, bell pepper, cucumber, onion, garlic, squeezed-out bread, chopped basil, extra-virgin olive oil, sherry vinegar, sweet paprika, salt and pepper. Blend on high for 3 minutes until smooth.
7. Strain through a fine-mesh strainer, pressing with a spoon, for a perfectly smooth texture.
8. Adjust the salt, pepper and vinegar to taste. Chill for at least 2 HOURS so it’s ICE COLD. Serve in small glasses with a few basil leaves and a drizzle of oil.