Ingredients

The following ingredients have 5 Servings
  • 1 thick slice white bread (crusts removed)
  • 2 1/4 pounds ripe plum tomatoes
  • 1 red or green bell pepper (cored, seeded, and cut into 4 pieces)
  • 2 to 3 garlic cloves (crushed to a paste)
  • 2 tablespoons sherry vinegar or wine vinegar (or more to taste)
  • 6 tablespoons extra-virgin olive oil (or to taste)
  • Salt and pepper to taste
  • 1 teaspoon sugar (or more to taste)
  • 1/2 cucumber (finely diced)
  • 1/2 red onion or 4 scallions (finely chopped)
  • 1/2 red or green bell pepper (finely diced)
  • 1 to 2 slices of white bread (cut into small cubes and lightly toasted)

Instruction

  • Dry the slice of bread under the broiler, turning it once, without browning it. Break it up into pieces.
  • Quarter the tomatoes and remove the hard white bits at the stem end.
  • Blend the bell pepper to a paste in a food processor. Add the rest of the soup ingredients and blend to a light cream. Add a little cold water if necessary to thin the gazpacho—about 1/2 to 2/3 cup. Pour into a serving bowl and chill in the refrigerator, covered with plastic wrap, for at least an hour or up to a day.
  • Check the seasoning, and serve the gazpacho in soup bowls, accompanied, if you like, by the garnishes. Pass them around, each on a separate little plate or in four piles in a large serving plate.