Peel the cucumbers, but you don't need to remove all the skin—leaving some green gives the gazpacho a beautiful pale green color.

In a mixing bowl, add the stale bread, olive oil, vinegar, and water. Blend well, then add the almonds, chopped cucumber, and plain yogurt (Greek yogurt is best if you have it).

The almonds are optional. If you add them, use less oil to make the recipe easier to digest.

I like to strain the blended mixture through a sieve to get a smooth, creamy texture with no lumps. Finally, season with salt and finely chop the basil and mint leaves to sprinkle over the gazpacho.

The texture should be thick, but a bit lighter than salmorejo. If it's too thin, add more bread; if it's too thick, thin it out with a little water.

You can garnish this gazpacho with whatever you like: diced ham, hard-boiled egg, tuna in oil, cheese cubes, or other chopped vegetables like carrot or bell pepper. Choose your favorite, or enjoy it plain—it’s delicious either way.