Gazpacho con Aceite de Oliva

Directions

1. Roughly chop all the vegetables and put them in a blender.
2. Squeeze out the soaked bread and add it.
3. Add the olive oil, vinegar, salt and pepper and blend until completely smooth.
4. Pass through a fine sieve for a silkier texture.
5. Chill in the refrigerator for at least 2 hours.
6. Serve cold, topped with the diced vegetables, croutons and a drizzle of olive oil.