Gazpacho

Name: Gazpacho
Ingredients: 3 slices day old French bread, crusts removed; 2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped; 2 small kirby cucumbers, coarsely chopped; 1 red or yellow bell pepper, cored, seeded, and coarsely chopped; 1 medium onion, coarsely chopped; 2 garlic cloves, chopped; 2 cups tomato juice or water; 1 tablespoon sugar; 1 tablespoon Spanish paprika; Kosher salt and freshly ground black pepper; 1/4 cup sherry wine vinegar; 1/2 cup extra-virgin olive oil; 1 handful fresh flat-leaf parsley, coarsely chopped; 1/2 lemon, juiced; Chopped tomato; Chopped cucumber; Chopped bell pepper; Chopped onion; Chopped hard-cooked egg; Lemon wedges

20 ingredients

7 steps

Ingredients

3 slices day old French bread, crusts removed
2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped
2 small kirby cucumbers, coarsely chopped
1 red or yellow bell pepper, cored, seeded, and coarsely chopped
1 medium onion, coarsely chopped
2 garlic cloves, chopped
2 cups tomato juice or water
1 tablespoon sugar
1 tablespoon Spanish paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry wine vinegar
1/2 cup extra-virgin olive oil
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 lemon, juiced
Chopped tomato
Chopped cucumber
Chopped bell pepper
Chopped onion
Chopped hard-cooked egg
Lemon wedges

Directions

1

Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water.
2

Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic.
3

Puree the ingredients until almost smooth, leaving a little texture.
4

Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined.
5

Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits.
6

Season the gazpacho again with salt and pepper before serving.
7

Serve in chilled bowls or tureen and top with desired garnishes.