Vegan Tomato Gazpacho

Peel and roughly chop a small red onion or shallot. Peel and crush garlic cloves. Add both to the bowl with tomatoes, cucumbers, and peppers. The raw garlic provides a pleasant bite, but use it sparingly if you're sensitive to strong flavors.

Tear a thick slice of day-old crusty bread (preferably sourdough or country-style bread) into small pieces and add to the bowl. The bread acts as a thickener and gives the gazpacho its characteristic creamy, velvety texture without any dairy. Ensure the bread is vegan.

Pour in high-quality extra virgin olive oil, red wine vinegar or sherry vinegar, and a small amount of cold water. The olive oil adds richness and helps emulsify the soup, while vinegar provides the essential tangy brightness that balances the sweet tomatoes.

Season with salt, freshly ground black pepper, and a pinch of cumin if desired for a subtle earthy note. Add a small pinch of smoked paprika for depth. Let the mixture sit for 15-20 minutes at room temperature to allow the bread to soften and flavors to meld.

Working in batches if necessary, transfer the vegetable mixture to a high-speed blender. Blend on high for 2-3 minutes until completely smooth and emulsified. The texture should be velvety and pourable, similar to a thin smoothie but with more body from the bread.

Taste the gazpacho and adjust seasoning with additional salt, pepper, vinegar, or olive oil as needed. The flavor should be bright and well-balanced - if it's too acidic, add a tiny pinch of sugar; if too thick, add cold water; if too bland, add more salt and vinegar.

Strain the blended mixture through a fine-mesh sieve into a large bowl or pitcher for an ultra-smooth, refined texture. Use the back of a ladle to press through as much liquid as possible. Discard the solids or reserve them for another use like vegetable broth.

Cover the gazpacho and refrigerate for at least 4 hours, preferably overnight. Chilling is essential - gazpacho must be served ice-cold. The resting time also allows all the flavors to marry and develop, resulting in a much more harmonious and delicious soup.

Before serving, stir the chilled gazpacho well as it may have separated slightly during refrigeration. Taste one more time and adjust seasoning if needed - flavors can become muted when chilled, so you may need to add a bit more salt or vinegar.

Ladle the ice-cold gazpacho into chilled bowls or glasses. Garnish with finely diced cucumber, tomato, bell pepper, red onion, and fresh herbs like basil or cilantro. Drizzle with olive oil and serve with crusty bread or croutons on the side for texture contrast.