For the gazpacho:
- 3 pounds tomatoes, roughly chopped
- 1/2 large cucumber, peeled and roughly chopped
- 2 cups cubed day-old Italian or French bread, crusts removed (about 1/3 loaf)
- 2 cloves garlic
- 1/4 cup sherry vinegar
- 1 cup extra-virgin olive oil
- 1 tablespoon sugar
- Kosher salt and freshly ground pepper
For the toppings:
- 1 bunch fresh cilantro (about 1 cup leaves)
- 1/3 cup extra-virgin olive oil
- 1 lemon, halved
- Pinch of sugar
- Kosher salt
- 1/2 large cucumber, peeled and finely chopped
- 1 small red Thai chile pepper, finely chopped (seeds removed for less heat)
Make the gazpacho: Combine the tomatoes, cucumber, bread, garlic and vinegar in a large bowl; toss well. Working in batches, transfer to a blender and puree until smooth and thick, about 3 minutes. With the motor running, slowly add the olive oil and puree until incorporated. Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix. Transfer to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour.
Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, 1/4 cup water, the juice of 1/2 lemon and the sugar and puree until smooth. Season with salt.
Combine the cucumber, chile and the juice from the remaining 1/2 lemon in a bowl; season with salt and toss. Divide the soup among bowls. Drizzle with the cilantro oil and top with the cucumber-chile mixture.
Photograph by Anna Williams