Makes4 cups
- Active time:20 min
- Start to finish:50 min
ISABEL REINALDO
April 2009
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1
(1/2-inch-thick) slice day-old bread (from a round or an oblong loaf) or 1 (1-inch think) slice day-old baguette, crust removed
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1/2
cup
water
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1 1/2
lb
tomatoes
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1
Italian green frying pepper (Cubanelle) or small green bell pepper, coarsely chopped
-
1
garlic clove
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1/2
cucumber, peeled and coarsely chopped (1 cup)
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1
tablespoon
olive oil, or to taste
-
2 to 3
teaspoons
Sherry vinegar, or to taste
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Tear bread into pieces and transfer to blender with water. Let stand while preparing tomatoes.
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Cut a shallow X in bottom of each tomato. Blanch in a large saucepan of boiling water 30 seconds, then transfer to an ice bath. Peel and seed tomatoes, then coarsely chop.
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Add tomatoes, green pepper, garlic, and cucumber to blender and purée until smooth. Transfer to a bowl and stir in oil, vinegar, and 1 tsp salt, or to taste.
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Chill gazpacho at least 30 minutes or serve in glasses over a bed of ice.
Cooks’ note: Gazpacho can be made 4 hours ahead and chilled.