Ingredients
- 8 slices white bread, crusts removed, bread broken into big chunks
- 2 pounds tomatoes, seeded
- 1 English cucumber, peeled
- 1 large white onion
- 1 green bell pepper, seeds and pith removed
- 2 garlic cloves, smashed
- Kosher salt
- High quality extra-virgin olive oil
- 2 to 3 tablespoons sherry vinegar
- 1/2 cup to 1 cup tomato juice, if needed
Directions
For the soup:
Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.
Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.
Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.
Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.
How refreshing!
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By RReese01
PALM CITY,
on October 17, 2012
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I love Anne but not this recipe. To me the tomato flavor is completely muddled with the large amount of bread. 8 slices of bread in a recipe that serves 4? I just seem to prefer more tomato and veggie flavor than what this has and homemade garlic croutons to add to the top instead of the bread inside.
By hfry3_12989290
Phoenix, AZ
on August 25, 2012
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Just tried this and yummy! Recovering heavy weights in our family and this is a great addition! I did add a little dash of hot sauce after tasting.
By nyc.foodie
New York, NY
on August 20, 2012
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I've always heard gazpacho is made with bread and have been cautious in trying because I didn't think I'd like the texture. But I decided to dive in and make my own. I'm surprised so many recipes do not use bread, so I knew this was the one to try.
I'm so pleased with how it turned out. The bread gives texture but blends right in and the 1/2 c. of olive oil helped thin out to the right consistency. I didn't need to use tomatoe juice. I used Roma tomatoes but forgot to seed them, but the seeds blended up and helped with texture that I didn't mind.
Will try different onions and vinegars next time to see how the flavor changes.
Makes more like 6 - 8 servings. Would be great for gazpacho shooters for a party.
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