Jose Andres's Gazpacho

Step 1

1 For the gazpacho: Combine the Roma or plum tomatoes, cucumber, green bell pepper, garlic, vinegar and water in a blender or food processor; puree until the mixture becomes a thick liquid

Step 2

2 (If your blender or food processor is not big enough to hold everything at once, you can start by blending some of the tomatoes with the water and vinegar

Step 3

3 ) Taste for acidity (this will vary with the sweetness of the tomatoes) and add more vinegar, as needed

Step 4

4 Stop to add the oil and the kosher salt (to taste; start with 1 teaspoon)

Step 5

5 Puree again briefly until thoroughly incorporated

Step 6

6 Taste again, add more salt, as needed

Step 7

7 Transfer to a container; cover and refrigerate for at least 30 minutes (and up to 1 day), until well chilled

Step 8

8 For the optional garnishes: Divide the croutons, cherry tomatoes, cucumber and/or red onion or shallot among individual bowls

Step 9

9 At the table, pour the chilled gazpacho over each portion of garnishes, if using, or divide the gazpacho among the bowls

Step 10

10 Drizzle with sherry vinegar and the oil

Step 11

11 Season lightly with sea salt

Step 12

12 Serve right away