Malaga Gazpacho - cooking recipe

Ingredients

3 cups tomatoes, fresh, cored, coarsely chopped
1 1/2 cups cucumbers, peeled, coarsely chopped
1 green pepper, cored, seeded and coarsely chopped
1 garlic clove, sliced
1/2 cup water
5 tablespoons extra virgin olive oil
2 tablespoons sherry wine vinegar
salt
2 slices white bread, untrimmed fresh, cubed

Preparation

Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
Pour the mixture through a large strainer placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids.
Taste soup for seasoning and add more salt if desired. Chill thoroughly, as much as 24 hours, before serving.