This version is quite a bit more traditional than José's Deconstructed Gazpacho. It belies my prejudice for a gazpacho with enough vinegar to make it lively but not so much that you feel like you're drinking it straight from the bottle. The anchovy fillets were José's suggestion, and are absolutely optional, but they make a great addition to the dish.
1 pound tomatoes, roughly chopped, or 1 (14-ounce) can tomatoes (don't bother to drain)
1 medium cucumber, peeled and diced
2 or 3 slices bread, a day or two old, crusts removed, torn into small pieces
1/4 cup extra-virgin olive oil, plus more for garnish
2 tablespoons sherry vinegar or red wine vinegar
1 clove garlic, chopped, or more to taste
Salt and black pepper to taste
8 anchovy fillets (optional)
1. Combine the tomatoes, cucumber, bread, oil, vinegar, and garlic with 1 cup water in the container of a blender; process until smooth. If the gazpacho seems too thick, thin with additional water.
2. Taste and add salt and black pepper as necessary. Serve immediately (or refrigerate and serve within a couple of hours), garnished with the anchovies, if using, and a drizzle of olive oil.