Classic Spanish gazpacho

This recipe, by Slate's L.V. Anderson, hews to Spanish tradition with its use of dried bread and almonds as thickeners as well as sherry vinegar and extra-virgin olive oil.

2 pounds tomatoes, chopped

1 medium red bell pepper, chopped

1/2 medium cucumber, peeled and chopped

1/2 red onion, chopped

1/3 cup extra-virgin olive oil

1/3 cup almonds

1 (1/2-inch-thick) slice white bread, torn into 1-inch pieces

3 tablespoons sherry vinegar

1 medium fresh jalapeño, seeded and chopped

2 cloves garlic

Salt and black pepper

1 avocado, thinly sliced

1. Put the tomatoes, bell pepper, cucumber, onion, olive oil, almonds, bread, vinegar, jalapeño and garlic in a blender; season with salt and pepper. Process until smooth, adding up to 1/2 cup water, if necessary. (Work in batches if all the ingredients won't fit in your blender.)

2. Taste and adjust seasoning. Refrigerate for up to a few hours before serving or serve immediately, garnished with avocado.

Makes 4 servings.