Gazpacho al estilo de Tichi

SERVES 4-6

INGREDIENTS

3 pounds ripe tomatoes, quartered
1 English cucumber, peeled and chopped
1 green bell pepper, stemmed, seeded, and chopped
2 garlic cloves
1/2 cup Spanish extra-virgin olive oil (we recommend Arbequina)
1/2 cup Oloroso sherry
1/4 cup sherry vinegar
1 1/4 teaspoons kosher salt
1 cup rustic bread, sliced into 1-inch cubes
1/4 cup diced English cucumber
6 multicolored cherry tomatoes, quartered

DIRECTIONS

Combine the first 8 ingredients in a food processor or blender, working in batches if needed. Process until the mixture is well blended, then pour it through a strainer into a bowl or pitcher, using a ladle to gently press the mixture through the strainer. Chill the strained gazpacho at least 30 minutes in the refrigerator.

Preheat oven to 450°F. Place bread cubes on a sheet pan, and toast them for 7 minutes or until they're golden-brown and crisp, turning once. Cool 5 minutes. Ladle about 1/2 cup of gazpacho into each . Divide bread cubes evenly among bowls. Top each serving with 1 teaspoon diced cucumber and 2 cherry tomato quarters. Top each serving with small edible flowers or microgreens, if desired.