Gazpacho Soup

Ingredients

• •2 slices country-style bread, about 1 inch thick, crusts removed
• •2 medium cucumbers, peeled, seeded and diced
• •4 lb tomatoes, peeled, seeded and diced
• •2 clove garlic, peeled and chopped
• •1/2 red bell pepper, diced
• •1/2 small white onion, diced
• •1/4 cup sherry vinegar
• •1 cup extra virgin olive oil
• •Kosher salt, to taste
• •Freshly ground black pepper, to taste

Steps

1. 1In a small bowl, soak the bread slices in water for about 20 minutes. Squeeze out water with your hands and set aside.
2. 2In a blender, add the cucumbers, tomatoes, garlic, pepper, onion, vinegar and olive oil. Puree on high until the mixture is smooth. If there are lots of solid chunks, keep blending until the mixture is completely liquefied. You can strain the mixture through a fine-mesh sieve into a large pitcher, but this step is optional. Sease with salt and pepper to taste. Chill for at least 1 hour.
3. 3Serve by pouring into chilled bowls or glasses, garnish with finishing salt and a drizzle of olive oil.
4. 4Recipe offered courtesy of Terri Dien