Spanish gazpacho

Made with a wild medley of fresh summer vegetables, this chilled soup is an elegant way to start off your al fresco dinner.

4 cups

very ripe red tomatoes, seeds removed and coarsely chopped

1 cup

English cucumber, peeled, seeded, and coarsely chopped

1 cup

red onion, peeled and coarsely chopped

garlic cloves, peeled and smashed

1 1/2 cups

stale white bread crumb, no crust and chopped

1 cup

extra virgin olive oil

3 tbsp

sherry vinegar

2 tbsp

finely minced chives

Salt and pepper, to taste

Place all the chopped tomatoes, cucumber, onion, pepper & garlic in a bowl and season with salt and a splash of vinegar (the amount of salt will dictate how much liquid will be extracted, beware not to under season but do not make oversalty).
Let sit at room temperature for at least ½ hr.
Strain and reserve the juices from the vegetables and set aside. Place the chopped bread crumb into the reserved juices and allow to soak well.
Place all the vegetables and bread in a high-speed blender and puree until smooth while adding vinegar and olive oil, taste for correct seasoning and strain one more time.
Serve drizzled with olive oil, chives and perhaps some chopped fresh ripe tomatoes