GAZPACHO
About 6 cups; 4 servings
The stale bread gives this cooling soup a wonderful, rich texture.
Puree in a food processor:
- 1 medium red or green bell pepper, coarsely chopped
Add to the processor:
- 2 ½ pounds flavorful plum or Roma tomatoes, peeled, and coarsely chopped
- 1 thick slice stale or toasted baguette, coarsely crumbled
- 1 medium cucumber, peeled, seeded, and diced
- ¼ cup extra-virgin olive oil
- 3 tablespoons sherry vinegar or red wine vinegar
- 2 garlic cloves, minced
- ½ teaspoon salt
Pulse until completely blended and smooth. Refrigerate for 2 hours. Taste and season with more salt or vinegar, if needed, and serve in chilled bowls. Top with:
- Diced cucumber, minced sweet onion, or sliced green onion
- A drizzle of extra-virgin olive oil
- (Croutons)