Gazpacho | La Cucina Grandinetti

Ingredients

• 2 pounds ripe plum tomatoes (about 10), cut into chunks
• 8 ounces cucumber (1 cucumber), peeled and cut into chunks
• 3 ounces green pepper, in large pieces
• 1 garlic clove
• 1 tablespoon sherry vinegar
• 1/2 cup water
• 3/4 cup Spanish extra-virgin olive oil
• Salt
• 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
• Sea salt
• 4 chives, cut into 1-inch pieces