Gazpacho — The Valèvida Way

Instructions

1. Combine the tomatoes, cucumber, pepper, garlic, sherry vinegar, and salt in a blender or large bowl.
2. Blend until very smooth. Add the bread now if you want a thicker gazpacho.
3. With the blender running, slowly stream in 6–8 tablespoons Valèvida until fully emulsified and glossy.
4. If it's too thick, add cold water a tablespoon at a time until silky and pourable.
5. For extra silkiness, pass the gazpacho through a fine sieve or chinois to remove any remaining tomato skin or seeds.
6. Chill for at least 2 hours, or until well chilled.
7. Just before serving, taste again and adjust salt, vinegar, or oil — give it one more quick blend if it's separated.
8. Pour into bowls and finish each with a generous drizzle of Valèvida.

For an ultra-silky texture, strain twice: once before chilling, once right before serving.

To Finish

• Classic: finely diced tomato and cucumber.
• Herby: a scattering of fresh basil or parsley.
• Crunch: a few toasted croutons.
• Bright: a light dusting of smoked paprika.