Classic Andalusian Gazpacho

Coarsely chop 207 gr Red tomatoes, ¹/₄ piece Cucumbers, 30 gr Green bell peppers, ¹/₄ head Onions, and ¹/₂ clove Garlic.

Tear 15 gr White Bread into bite-sized pieces, place it in a small bowl with 30 ml Water, and let it soak for 2 minutes.

Add the coarsely chopped vegetables, the soaked bread with its water, ³/₄ tbsp Apple Vinegar, ¹/₂ tsp Sea Salt, and ¹/₂ tsp Black Pepper - Powder into a blender.

Blend on high speed for 2 minutes until the vegetable mixture is thoroughly pureed and smooth.

Lower the blender speed and gradually pour in 1 tbsp Olive oil extra virgin in a thin, steady stream to emulsify the soup into a creamy texture.

Pass the blended gazpacho through a fine-mesh strainer into a container, cover, and chill in the refrigerator for at least 1 hour.

While the soup is chilling, finely dice the remaining 0 piece Cucumbers, 23 gr Red tomatoes, and 10 gr Green bell peppers to prepare the garnish.

Ladle the chilled gazpacho into serving bowls, top with the finely diced vegetable garnish, and drizzle with the remaining ¹/₄ tbsp Olive oil extra virgin.