Gazpacho Recipe

Instructions

1. 01

   Soak the bread. Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to wring out any water.

2. 02

   Blanch and peel the tomatoes: Set a large pot of water over high heat. Add the tomatoes and bring to a boil. Let them boil for about 40 seconds. Use a slotted spoon to remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel off the skins.

3. 03

   Puree the soup. In a large blender, place the tomatoes, cucumbers, celery, bell peppers, green onions, and garlic. Top with the soaked bread. Add a 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds, then add the salt, pepper, cumin, cayenne pepper (optional), and a pinch of sugar; blend.

4. 04

   Taste. Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.

5. 05

   Chill. Transfer to a glass container or large canning jars. Cover tightly and chill in the refrigerator for at least 1 hour. (Although, you can serve this at room temperature.

6. 06

   Serve. When ready to serve, give the gazpacho a quick stir, then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro, and chopped green onions, if you like.