Classic Spanish Gazpacho
A Refreshing Summer Soup
1 2-inch long piece of baguette
2 large garlic cloves
2 tsp salt
2 tbsp sherry vinegar
1 tsp sugar
1/4 tsp cumin
2 1/2 lb ripe tomatoes, cored (seeds and all insides of tomato, unless you're using heirlooms) and quartered
1/2 cup extra-virgin olive oil
1/2 cup red onion, chopped
1/2 cup cucumber, peeled, seeded and chopped
1 cup small bread cubes, tossed with a little olive oil and toasted quickly under the broiler or on a skillet
Soak bread for 1 minute in 1/2 cup water and squeeze dry. Discard soaking liquid.
Using a mortar and pestle (or a small bowl with the back of a fork), mash together salt and garlic. Transfer to a food processor. Add soaked bread, vinegar, sugar, cumin and tomatoes. Process until very smooth. While motor is running, add the olive oil in a slow, steady stream and continue to blend until it's super smooth!
Press soup through a chinois or fine sieve and discard solids. Refrigerate in a glass or ceramic bowl for approx. 2-3 hours until chilled.
To serve, pour soup into bowls and top with bread cubes, then onions and cucumber. Serve with small bowls of each garnish on the table.
Note: Gazpacho is the best summer soup around! Use the best tomatoes you can get your hands on!
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