About the Recipe
Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. With a touch of sherry vinegar for acidity, it adds an interesting twist. The acidity plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup.
Ingredients
2 slices hearty white bread, crusts removed, diced (about 1 cup diced)
1 kg of tomatoes with the core removed, chopped
1 english cucumber. 1/2 chopped roughly and the other 1/2 finely diced
1 red bell pepper seeded and roughly chopped
1 clove of smashed garlic
1/3 cup of extra-virgin olive oil
2-3 tablespoons of sherry vinegar
1/2 teaspoon of ground coriander
Salt and black pepper
Preparation
Step 1
Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
Step 2
Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
Step 3
Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.