Gazpacho

Ingredients

• 2 pounds (900g) ripe tomatoes, roughly chopped
• 1 red bell pepper (200g), roughly chopped
• 1 cucumber (300g), roughly chopped
• 1/2 red onion (75g), roughly chopped
• 2 cloves garlic, minced
• 1/4 cup (60ml) extra virgin Spanish olive oil
• 2 tablespoons (30ml) red wine vinegar
• 1 cup (240ml) tomato juice or vegetable broth
• 1 slice day-old Spanish bread (50g), torn into pieces
• 1 teaspoon (5g) sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin (optional)
• Pinch of paprika
• Ice cubes for serving

Instructions

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. Add the chopped tomatoes, red bell pepper, cucumber, red onion, and minced garlic to a large blender or food processor.
3. Add the soaked bread along with its liquid, olive oil, red wine vinegar, remaining tomato juice, salt, pepper, and cumin if using.
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. 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. Taste and adjust seasoning with additional salt, vinegar, or olive oil as needed; the flavors should be bright and balanced.
7. Cover and refrigerate for at least 2 hours, or until the soup reaches 45°F (7°C) or below.
8. Stir well before serving and ladle into chilled bowls, adding a few ice cubes to each serving.
9. Drizzle with additional olive oil and garnish with diced tomato, cucumber, bell pepper, croutons, or a hard-boiled egg if desired.