Traditional Gazpacho


The quintessential ingredients are all here: tomatoes, leftover bread, garlic, and a hint of sherry vinegar.


For the gazpacho

  • 2 cups cubed crustless day-old bread

  • 2 garlic cloves

  • Coarse salt and freshly ground pepper

  • 2 pounds ripe tomatoes, preferably beefsteak, seeded

  • 1 four-inch piece English cucumber, peeled and seeded

  • 1 one-inch-thick slice green bell pepper

  • 2 teaspoons red-wine vinegar

  • 1 teaspoon sherry vinegar

  • ½ cup extra-virgin olive oil, plus more for drizzling

  • 1 cup cold water, plus more for soaking

For the croutons

  • ½ cup extra-virgin olive oil

  • 1 cup torn rustic bread

  • Coarse salt and freshly ground pepper


  1. Make the gazpacho: Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.

  2. Transfer garlic to a blender. Squeeze excess liquid from bread, and transfer bread to blender. Add 2 teaspoons salt, the tomatoes, cucumber, bell pepper, and vinegars. Puree until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Blend in cold water. Season with salt and pepper. Refrigerate gazpacho until chilled, at least 3 hours (or up to 1 day).

  3. Make the croutons: Heat oil in a medium skillet over medium heat until hot but not smoking. Add bread, and fry, tossing constantly, until pale gold and crisp, 6 to 8 minutes. Using a slotted spoon, transfer bread to a paper-towel-lined plate. Season with salt and pepper.

  4. Divide chilled gazpacho among 6 bowls. Drizzle with oil, and top with croutons just before serving.

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