- 4
Ingredients
- For the croutons:
- 2 lb ripe tomatoes
- 2 large cloves garlic, chopped
- 1 cup seeded canned plum tomatoes w/ juice
- 1/2 cup seeded & chopped english cucumber, plus 1/4 for garnish
- 1/2 cup chopped red onion, plus 2 tbsp for garnish
- 1 small red bell pepper, seeded & chopped
- 2 slices day-old country white bread, crusts removed, torn into 1-inch pieces
- 1 tbsp red wine vinegar
- 2 tsp EVOO
- dash of hot pepper sauce
- sea salt & fresh ground black pepper
- 1 slice day-old country-white bread, crusts removed
- 2 tsp olive oil
Preparation
Step 1
Remove the seeds from the tomatoes and cut into 1-inch pieces. In a blender, combine the fresh tomatoes and the garlic and process to a coarse puree. Add the canned tomatoes and process to a smooth puree. Pass the soup through a coarse-mesh sieve to remove all the bits of skin and any remaining seeds, and then return the mixture to the blender.
Add the 1/2 cup cucumber, 1/2 cup onion, bell pepper and bread and process until the soup is a finely pulpy puree. Add the vinegar, olive oil and hot pepper sauce and process until combined. Season to taste with salt and pepper. Transfer the soup to an airtight container and refrigerate for at least 3 hours or for up to overnight. Refrigerate the cucumber and onion, if desired.
When ready to serve, make the croutons: Cut the bread slices into small 1/2-inch cubes. In a frying pan over med-high heat, warm the olive oil. Add the bread crumbs and fry, stirring often, until golden on all sides, about 5 minutes. Transfer to a plate and let cool.
Taste the gazpacho and adjust the seasoning. Pour into chilled bowls. Top each serving with a sprinkle of cucumber, onion and croutons. Drizzle w/ olive oil and serve at once.