Gazpacho Andaluz

Name: Gazpacho Andaluz
Ingredients: 1 slice country-style bread, about 1" thick, crusts removed; 2 small cucumbers, peeled, seeded, and coarsely chopped; 2 lb. very ripe tomatoes, seeded and coarsely chopped; 1 garlic clove, peeled and chopped; 2 tbsp. sherry vinegar; 1 ⁄ 2 cup extra-virgin olive oil; Kosher salt; 1 ⁄ 2 green pepper, seeded and finely chopped; 1 ⁄ 2 cucumber, peeled, seeded, and finely chopped; 1 cup ½-inch croutons; 1 ⁄ 2 small white onion, peeled and finely chopped; 1 small tomato, seeded and finely chopped

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Servings: 4

Instructions

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Step 1

To a small bowl, add the bread and enough cold water to submerge. Set aside to soak for 30 minutes.

Step 2

Use your hands to squeeze all of the moisture out of the bread, discarding any soaking liquid. Place the bread in the bowl of a food processor, then add the cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup cold water. Process until very smooth. Place a fine mesh strainer over a large bowl and strain the vegetable puree, pressing on the solids with the back of a wooden spoon to make a completely smooth soup. Season to taste with salt, then cover and refrigerate for at least 2 or up to 24 hours.

Step 3

Serve in individual glasses, or in soup bowls with optional garnishes on the side.

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