Catalan Gazpacho
Instructions:
- Peel and cut each garlic clove in half. Remove the green shoot inside, if there is one.
- Fill a small saucepan with cold water and add the garlic.
- Bring the water to a boil.
- When the water begins to boil, lift the garlic out of the water and into a bowl of ice water to quickly cool it. Repeat this twice, always starting with cold water in the saucepan.
- Peel the onion and cut in half, then cut into large chunks.
- Peel the cucumber. Cut in half, then into large pieces.
- Halve the bell peppers, then remove the seeds and white membranes.
- Chop the bell peppers, then set aside along with the cucumber and onion.
- Cut the tomatoes into large wedges and put in a bowl with the onions, cucumbers, and bell peppers.
- Add the bread, torn into pieces, then pour over the water.
- Process everything together using a hand-held blender, or use a food processor.
- Strain the gazpacho through a fine-mesh strainer.
- Add the oil, vinegar, and mayonnaise, then whisk or blend the soup until smooth and creamy.
- Season with salt and pepper. Chill in the fridge before serving (at least 2 hours).
- Serve the gazpacho in soup bowls with croutons, plus an extra drizzle of olive oil.