Name: Spanish Gazpacho
Prep time: 15 min
Total time: 2 h 20 min
Yield: About 5 cups
Ingredients: 1 slice white sandwich bread, crust removed, torn into bite-size pieces (1/3 cup); 1/3 cup fresh orange juice; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 2 pounds red heirloom, vine, or beefsteak tomatoes, cored and coarsely chopped (6 cups); 1 small clove garlic, smashed; 1 red bell pepper, coarsely chopped (1/2 cup); 1/2 cup chopped red onion; 1 tablespoon sherry vinegar; 1/2 teaspoon ground cumin; Kosher salt and freshly ground pepper

Directions

Step 1
In a blender, combine bread, orange juice, and oil. Let stand until bread is soft, about 5 minutes. Add tomatoes, garlic, bell pepper, onion, vinegar, cumin, 1 tablespoon salt, and 1/4 teaspoon pepper. Purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 2 hours or, in an airtight container, up to 3 days. Season with more salt and pepper and drizzle with oil; serve.

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Spanish Gazpacho

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Ingredients

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