Gazpacho

Name: Gazpacho
Ingredients: 2 cups 1/2-inch cubes crustless day-old country-style white bread; 1/2 cup water; 5 large plum tomatoes (about 1 1/2 pounds), chopped; 1 cucumber, peeled, chopped; 2 tablespoons chopped fresh parsley; 1 red bell pepper, chopped; 1 onion, chopped; 1/2 cup extra-virgin olive oil; 2 tablespoons dry Sherry; 2 tablespoons red wine vinegar; 2 garlic cloves

11 ingredients

13 steps

Ingredients

2 cups 1/2-inch cubes crustless day-old country-style white bread
1/2 cup water
5 large plum tomatoes (about 1 1/2 pounds), chopped
1 cucumber, peeled, chopped
2 tablespoons chopped fresh parsley
1 red bell pepper, chopped
1 onion, chopped
1/2 cup extra-virgin olive oil
2 tablespoons dry Sherry
2 tablespoons red wine vinegar
2 garlic cloves

Directions

1

Combine bread and 1/2 cup water in medium bowl.
2

Let stand until most of water is absorbed, about 10 minutes.
3

Combine 1/4 cup chopped tomatoes, 1/4 cup chopped cucumber and chopped parsley in small bowl; stir to blend.
4

Set aside for garnish.
5

Combine bread mixture, remaining tomatoes, remaining cucumber, red bell pepper and next 5 ingredients in large bowl; stir to blend.
6

Working in 2 batches, add bread-vegetable mixture to blender and then puree until smooth.
7

Strain gazpacho into large bowl.
8

Cover and refrigerate until very cold, about 2 hours.
9

(Can be prepared 8 hours ahead.
10

Keep refrigerated.)
11

Ladle gazpacho into bowls.
12

Garnish with reserved tomato-cucumber mixture.
13

Serve well chilled.