Gazpacho
Silky and brightly colored, this chilled Spanish tomato soup combines ripe tomatoes, crisp cucumber, sweet pepper, and sherry vinegar into a refreshing bowl with a smooth, lightly tangy finish. A little stale bread gives the mixture body while olive oil adds richness.
Use the ripest tomatoes you can find, and adjust the vinegar and salt after blending. For a gluten-free version, omit the bread; add a few extra tablespoons of water if needed. Chill the soup thoroughly, and strain it for an especially fine texture.
Serve it as a light lunch, a first course, or a cooling side dish on hot summer days. Prepare it up to two days ahead and refrigerate it in a covered container; stir well before serving and finish with a drizzle of olive oil if desired.
How to Make It
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1
Rinse the tomatoes, cucumber, and bell pepper. Core the tomatoes, peel the cucumber, remove the pepper stem and seeds, and cut all the vegetables into large chunks.
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2
Soak the bread in a few tablespoons of the water for 2 minutes, then squeeze out any excess liquid.
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3
Blend the tomatoes, cucumber, bell pepper, onion, garlic, soaked bread, olive oil, vinegar, remaining water, salt, and black pepper in batches until completely smooth.
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4
Taste the soup and adjust the salt or vinegar as needed. Strain it through a fine-mesh sieve if you prefer a silky texture.
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5
Cover and refrigerate the gazpacho for at least 2 hours, or until thoroughly chilled.
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6
Stir before serving and ladle into chilled bowls or glasses.