Cook Along: Gazpacho Andaluz — The Culinary Codex

Cook Along: Gazpacho Andaluz

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1kg very ripe tomatoes, roughly chopped
1 cucumber, peeled and chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic
100g day-old bread, crusts removed
80ml extra virgin olive oil, plus more for drizzling
2 tablespoons sherry vinegar
500ml cold water
Salt to taste
Diced cucumber, pepper, croutons, and hard-boiled egg for garnish

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