Chef Jose Andres is a James Beard award-winner who gained experience working in Michelin-starred restaurants from an early age. He is credited with both bringing refinement and popularizing Spanish cuisine in America. Spanish-style recipes such as this gazpacho can be sampled at his restaurants throughout Washington, DC or at The Bazaar in Los Angeles. Apart from his talents in the kitchen, his philanthropic endeavors include helping with issues pertaining to poverty and world hunger.

Ingredients for the soup:

• 1 cucumber, peeled, seeded and chopped
• 1 green bell pepper, seeded and diced
• 3 pounds ripe plum tomatoes, diced
• 2 garlic cloves, peeled
• ¼ cup sherry vinegar
• ½ cup Oloroso sherry
• ¾ cup Spanish extra-virgin olive oil

Ingredients for the garnish:

• 2 1 inch-thick slices rustic bread
• ¼ cup Spanish extra-virgin olive oil
• 12 cherry tomatoes, halved
• ½ cucumber
• Sea salt to taste

Procedure for the soup:

• Combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender
• Puree the ingredients until everything is well blended into a thick pink liquid
• Pour the gazpacho through a medium-hole strainer into a pitcher
• Refrigerate for about 30 minutes

Procedure for the garnish:

• Preheat oven to 450˚F
• Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil
• Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes
• Set the croutons aside to cool

Serving:

• Slice the cucumber into ribbons with a vegetable peeler
• Put a few croutons, cherry tomato halves and cucumber ribbons in each bowl and pour the gazpacho over them
• Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with salt

Adapted from Made in Spain Spanish Dishes for the American Kitchen by José Andrés. Published by Clarkson Potter

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