Gazpacho

Instructions

1. 1

   Combine the torn bread with 1/4 cup (60ml) of tomato juice or broth in a bowl and let it soak for 5 minutes until soft and saturated.

2. 2

   Add the chopped tomatoes, red bell pepper, cucumber, red onion, and minced garlic to a large blender or food processor.

3. 3

   Add the soaked bread along with its liquid, olive oil, red wine vinegar, remaining tomato juice, salt, pepper, and cumin if using.

4. 4

   Blend on high speed for 60 to 90 seconds until the mixture reaches a smooth but slightly textured consistency—it should not be completely puréed.

5. 5

   Pour the gazpacho through a fine-mesh strainer into a large bowl, pressing gently with the back of a spoon to extract all liquid while leaving some texture; alternatively, skip straining for a chunkier version.

6. 6

   Taste and adjust seasoning with additional salt, vinegar, or olive oil as needed; the flavors should be bright and balanced.

7. 7

   Cover and refrigerate for at least 2 hours, or until the soup reaches 45°F (7°C) or below.

8. 8

   Stir well before serving and ladle into chilled bowls, adding a few ice cubes to each serving.

9. 9

   Drizzle with additional olive oil and garnish with diced tomato, cucumber, bell pepper, croutons, or a hard-boiled egg if desired.