Gazpacho

  • 8 thick slices of French or Italian bread, cubed
  • 2 1/2-3 pounds very ripe tomatoes
  • 1 English (seedless) cucumber
  • 1 large red onion
  • 2 bell peppers, red, orange or yellow
  • 2-3 garlic cloves
  • 2 to 3+ T red wine or sherry vinegar
  • 1-2 c tomato juice
  • kosher salt
  • extra-virgin olive oil

Chop up all the vegetables into a large dice, about 1″. Place in a large bowl along with the bread, minced garlic, and tomato juice. Drizzle with olive oil and add a generous amount of kosher salt. Allow to sit for 2 hours mixing every half hour.

Working in batches, puree the mixture in a blender with the vinegar. Blend in more tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/4 cup of good extra virgin olive oil. Taste for salt and acidity and add more salt or vinegar if needed.

Chill for several hours.

When serving, drizzle a little olive oil and vinegar, and add fresh cracked black pepper to each bowl. Optional garnish: finely diced cucumber, bell pepper, and onion.

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