KITCHEN PRACTICE 1 — Making a Full Gazpacho
==================================================
Chapter: Spanish Cookery 6 — Cold Soups: Gazpacho & Salmorejo

TASK
----
Make a full gazpacho, blending the vegetables, bread, and vinegar
first, then streaming in the olive oil slowly with the blender
running until the colour turns pale and creamy.

WHAT TO DO
----------
1. Soak a slice or two of stale bread (crusts removed) in a little
   water until soft, then squeeze out the excess water.
2. Roughly chop 4-5 ripe tomatoes, half a cucumber (peeled), half a
   green pepper, a small piece of onion, and 1-2 garlic cloves.
3. Blend the vegetables, soaked bread, and a splash of sherry vinegar
   together until completely smooth.
4. With the blender still running, pour in a generous stream of
   olive oil slowly and steadily — don't dump it in all at once.
5. Keep blending until the colour visibly lightens to a pale, creamy
   orange-red and the texture looks cohesive rather than watery with
   oil floating on top.
6. Season with salt, thin with a little cold water if needed, and
   chill thoroughly before serving.

WHAT TO EXPECT
--------------
- The finished soup should look silky and uniform, with no visible
  oil separating on the surface.
- The texture should be thin enough to drink from a glass, not thick
  enough to need a spoon.
- The flavour should taste rounder and more cohesive after chilling
  than it does right after blending — cold soups genuinely benefit
  from resting time.

WHY THIS WORKS AS AN ANSWER
----------------------------
Streaming the oil in slowly while the blender runs is the real
technique this chapter is built around — it's the difference between
a genuinely emulsified soup and one with oil visibly pooling on top.