Midsummer gazpacho.

• 1 kg ripe tomatoes cored
• 1 small cucumber peeled
• 1 green pepper deseeded
• 1 clove garlic
• 40 g stale white bread crusts off
• 60 ml olive oil plus more to finish
• 2 tbsp sherry vinegar
• 1 tsp salt

method.

1. 01

   Roughly chop the tomatoes, cucumber and pepper. Tear the bread into the bowl and pour over the vinegar; leave it to soften for ten minutes while you find the blender.

2. 02

   Blend everything but the oil until completely smooth — a full two minutes, longer than feels necessary.

3. 03

   With the motor running, pour the oil in a thin stream; the soup thickens and turns silky.

4. 04

   Pass through a sieve, then chill at least two hours. Taste cold — it will want more salt and vinegar than it did warm.

5. 05

   Serve in cold bowls with a thread of oil and, if you like, a few diced vegetables held back from the blender.