Gazpacho (Naturally Vegan)

Ingredients

• 1kg ripe tomatoes (Roma or San Marzano preferred), roughly chopped
• 1 Iberian cucumber, peeled, seeded, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 small red onion, roughly chopped
• 2 cloves garlic
• 80ml extra virgin olive oil (Spanish, DOP if available)
• 40ml sherry vinegar
• 60ml vegetable stock
• 5g sea salt
• 3g Aleppo pepper
• 1 slice day-old sourdough bread (30g), torn
• 10g fresh basil (optional)
• 15ml ice water

Method

1. 1
   Combine tomatoes, cucumber, red pepper, red onion, and garlic in a food processor; pulse until chunky but not fully puréed.
2. 2
   Transfer to a bowl; whisk in olive oil, sherry vinegar, vegetable stock, and bread.
3. 3
   Fold in sea salt and Aleppo pepper; chill at least 30 minutes.
4. 4
   Before serving, adjust consistency with ice water; taste and adjust seasoning.
5. 5
   Serve chilled, garnished with fresh basil if desired, and drizzled with additional olive oil.