Spanish Gazpacho

Instructions

1. Prepare the vegetables
   Wash all vegetables thoroughly. Remove seeds from bell peppers, peel the cucumber if desired, and roughly chop the tomatoes, cucumber, bell peppers, and red onion into chunks.
2. Blend the base ingredients
   In a food processor or blender, combine the tomatoes, cucumber, bell peppers, red onion, and garlic. Blend until smooth. You may need to work in batches depending on the size of your blender.
3. Add seasonings
   With the blender running, slowly drizzle in the olive oil, then add the sherry vinegar, salt, black pepper, and cumin (if using). Blend until the gazpacho reaches a smooth consistency.
4. Strain for smoothness
   For a silkier texture, pass the gazpacho through a fine-mesh strainer or food mill to remove any remaining vegetable pieces and seeds. This step is optional but creates a more refined soup.
5. Chill thoroughly
   Transfer the gazpacho to a large bowl or pitcher, cover, and refrigerate for at least 2 hours or overnight. The flavors will develop and intensify as it chills.
6. Serve and garnish
   Before serving, taste and adjust seasoning if needed. Pour the chilled gazpacho into bowls and garnish with diced cucumber, bell pepper, croutons, and a drizzle of extra virgin olive oil.