Allez 'Zpacho!

• 2 lbs heirloom tomatoes of your choice, dark red preferred
• 1/2 of 1 English cucumber, peeled
• 1 teaspoon pimenton de la vera, or piment d'esplette (Spanish paprika)
• 1/4 cup good quality Spanish sherry vinegar*
• 1/4 cup Spanish extra virgin olive oil, such as Columela or Pons
• Generous pinch of saffron
• 1-2 clove garlic
• 2 or 3 chunks of day old bread, crust removed, softened with water
• sea salt

1. Blanch and peel the tomatoes. Cut them into large chunks
2. Peel and chop the cucumber. Roughly chop the garlic
3. Soak the saffron in a very small bowl with just enough water to cover
4. Place all of the ingredients, including the water from the saffron into a powerful blender. Begin by pulsing a few times and then up the speed to full on liquefy. Strain into a bowl (don't skip this step!) and refrigerate for at least one to two hours. The purpose of the straining step is to remove any seeds and give you a smooth texture
5. Presentation: you may need to use a whisk briefly if the oil has begun to separate. Taste for salt. I like to ladle the "soup" into glass coffee mugs or something similar. Do provide spoons, but using mugs or glasses allows your guests to drink the lees in their cup.
6. Note to cooks: I use the pimenton and saffron to brighten up the flavors. Some Spanish cooks will use cumin for this reason. I like a "cooler" summery flavor.
7. Variation; omit pimenton and saffron and substitute one jigger of Pernod diluted with 1/4 cup cold water.
8. *The qualifty of the vinegar really matters. I prefer Cepa Vieja "Reserva".

tomatoes, cucumber, vera, spanish sherry vinegar, olive oil, generous, clove garlic, bread, salt

Taken from food52.com/recipes/6047-allez-zpacho (may not work)