Gaspacho andalou

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 1.5 kg (3.3 lb) of tomatoes and drop them into the boiling water for 30 seconds. Plunge into ice water, then slip off the skins by hand.
2. Seed the peeled tomatoes by gently squeezing each half. Cut the flesh into large pieces and set aside in the large bowl with its juices, which will flavor the gazpacho.
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 sweet red onion and cut into large pieces. Remove the green germ from the 4 garlic cloves. Soak the 100 g (3½ oz) of stale bread in 200 ml (¾ cup) of ice water for 5 minutes — it gives Andalusian gazpacho its body.
5. Finely chop half the fresh basil, keeping the rest of the leaves to garnish. It brings that fresh summer taste.
6. Put everything in the large blender: tomatoes, bell pepper, cucumber, onion, garlic, squeezed-out bread, chopped basil, extra-virgin olive oil, sherry vinegar, salt, pepper and ground cumin. Blend on high for 3 minutes until smooth.
7. Strain the gazpacho through a fine-mesh strainer, pressing with a spoon, for a perfectly smooth, velvety 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.