Tyler's Gazpacho
3 slices day old French bread, crusts removed
2 pounds medium tomatoes, seeded, coarsely chopped
1 medium cucumber, coarsely chopped
1 red bell pepper, cored, seeded, coarsely chopped
1 medium onion, coarsely chopped
2 garlic cloves, chopped
2 cups tomato juice or water
1 tablespoon sugar
1 tablespoon Spanish paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry wine vinegar
1/2 cup extra-virgin olive oil
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 lemon, juiced
Garnishes:
Chopped tomato
Chopped cucumber
Chopped bell pepper
Chopped onion
Chopped hard-cooked egg
Lemon wedges
Soak bread in 1 cup water for 5 minutes, and then squeeze out excess water. Place bread in a blender or food processor; add tomatoes, cucumbers, bell pepper, onion, and garlic. Puree ingredients until almost smooth, leaving a little texture.
Pour vegetable mixture into a large bowl; stir in tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate soup for at least 2 hours until very well chilled; flavors will develop as it sits.
Season gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes.
|