Classic Spanish Gazpacho

• •2 lb ripe tomatoes, cored and roughly chopped
• •1 medium cucumber, peeled, seeded, and roughly chopped
• •1 large green bell pepper, cored, seeded, and roughly chopped
• •0.3 medium red onion, roughly chopped
• •2 garlic cloves, peeled
• •1 slice stale bread (crusts removed), torn into pieces
• •0.5 cup extra virgin olive oil
• •2 tablespoon red wine vinegar
• •0.3 cup cold water
• • to taste salt
• • to taste freshly ground black pepper
• • cucumber, finely diced, for garnish
• • green bell pepper, finely diced, for garnish
• • ripe tomato, finely diced, for garnish
• • croutons, for garnish
• • extra virgin olive oil, for drizzling

Instructions

1. 1

   Place the torn stale bread in a small bowl and add a tablespoon or two of cold water to moisten it. Let it sit for a few minutes until softened.

2. 2

   In a large blender, combine the chopped tomatoes, cucumber, green bell pepper, red onion, garlic, and the softened bread (squeeze out any excess water first).

3. 3

   Add the extra virgin olive oil, red wine vinegar, and 1/4 cup of cold water to the blender. Season generously with salt and black pepper.

4. 4

   Blend on high speed until the mixture is completely smooth and creamy. This may take 2-3 minutes. If the mixture is too thick, add a little more cold water, one tablespoon at a time, until desired consistency is reached.

5. 5

   For an exceptionally smooth gazpacho, pass the mixture through a fine-mesh sieve or a chinois into a large bowl, pressing down on the solids with a spatula to extract all the liquid. Discard any remaining pulp (skins, seeds).

6. 6

   Taste the gazpacho and adjust seasoning as needed. It should be bright, tangy, and well-seasoned.

7. 7

   Cover the bowl and refrigerate for at least 2-4 hours, or preferably overnight, to allow the flavors to meld and for the gazpacho to become thoroughly chilled.

8. 8

   Before serving, give the gazpacho a good stir. Ladle into individual bowls. Garnish each serving with a sprinkle of finely diced cucumber, green bell pepper, tomato, a few croutons, and a final drizzle of extra virgin olive oil.

Chef's Tips

• 💡Use the ripest, reddest tomatoes you can find; they are the heart of a great gazpacho. Heirloom tomatoes can add complexity.
• 💡Chilling time is crucial. Gazpacho tastes best when thoroughly cold and the flavors have had time to meld.
• 💡Adjust the amount of water to achieve your preferred consistency – some like it thicker, others thinner.
• 💡Don't skip the straining step if you desire a silky-smooth, restaurant-quality gazpacho. However, for a more rustic texture, you can skip it.
• 💡For an extra layer of flavor, roast a bell pepper before adding it to the blend, or char a slice of bread for smoky notes.