Chilled Gazpacho

Instructions

1. Step 1: In a blender, puree the tomatoes, bell pepper, cucumber, and garlic until smooth
2. Step 2: Heat the olive oil in a small skillet over medium heat
3. Step 3: Add the bread to the skillet and cook, stirring frequently, until golden brown
4. Step 4: Add the bread to the blender with the vegetable mixture
5. Step 5: Add the sherry vinegar, smoked paprika, salt, and pepper to the blender
6. Step 6: Blend the mixture until smooth
7. Step 7: With the blender running, slowly add the water
8. Step 8: Taste and adjust the seasoning as needed
9. Step 9: Chill the gazpacho in the refrigerator for at least 30 minutes
10. Step 10: Serve the gazpacho cold, garnished with a sprinkle of smoked paprika and a drizzle of olive oil