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Gazpacho

Ingredients

• 2 pounds ripe plum tomatoes (about 10), cut into chunks
• 1 cucumber (8 ounces), peeled and cut into chunks
• 3 ounces green pepper (1/2 medium), in large pieces
• 1 garlic clove
• 1 tablespoon sherry vinegar
• Spanish extra-virgin olive oil
• Kosher salt
• Garnish
• 1 tablespoon Spanish extra-virgin olive oil
• 1 slice rustic white bread
• 6 plum tomatoes, with the seeds, prepared as "fillets"
• 8 cherry tomatoes, halved
• 1 cucumber, peeled and cut into cubes
• 4 pearl onions, pulled apart into segments
• 2 tablespoons Spanish extra-virgin olive oil
• 1 tablespoon sherry vinegar
• Sea salt
• 4 chives, cut into 1-inch pieces

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