Summer is hot in the south of Spain where this cool soup of vegetables, olive oil and vinegar quenches and revives Flamenco dancers and bull fighters alike. One of the best things about this soup is that it’s better made a day or so ahead so that the flavors marry and it chills. All you have to do the day of is just pour and enjoy.
Hands on time: 30 minutes
Start to finish: 3 hours 30 minutes
- 2 lb medium tomatoes, about 7, cut into quarters
- 1 cup crust less bread cubes from a baguette or country style bread
- 1 cup peeled, seeded and chopped cucumber
- 3/4 cup seeded and diced green pepper
- 3/4 cup chopped red onion
- 1 clove garlic, minced
- 3 tablespoons red wine vinegar
- 2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup water
- 1/4 cup extra virgin olive oil
- 2 cups bread cubes, toasted
Set up a large bowl with a strainer over it and squeeze the tomatoes so that the seeds and juices run into the strainer. Discard the seeds and drop the tomato halves into the bowl with the juice. Add the bread to the bowl along with the cucumber, green pepper, red onion, garlic, Sherry vinegar, salt, pepper and water.
Transfer the mixture to a food processor or a blender and blend, in batches if necessary, until smooth. Pour the soup into a large bowl and whisk in the olive oil. Taste the gazpacho and adjust the seasoning with salt, pepper and more vinegar if necessary. Cover and refrigerate for at least 3 hours or until cold. Taste and re-season if necessary.
To serve, ladle the chilled soup into bowls and garnish with the toasted bread cubes. Make-ahead: Go on and make this soup a day in advance, covered and refrigerated.
Recipe Courtesy of Chef Carla Snyder at Ravenouskitchen.com