Chilled Spanish Gazpacho with Ripe Tomatoes, Cucumber and Peppers

Combine the tomatoes, cucumber, bell pepper, garlic, vinegar and soaked bread in a blender.

Serves 4

Ingredients

• 2 pounds ripe tomatoes, cored and roughly chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic
• 3 tablespoons sherry vinegar
• 1/3 cup extra-virgin olive oil, plus more to serve
• 1 slice rustic bread, crust removed, soaked in water
• 1 teaspoon salt, plus more to taste
• 1/2 cup ice water, if needed
• Diced cucumber and croutons, for garnish

Instructions

1. Combine the tomatoes, cucumber, bell pepper, garlic, vinegar and soaked bread in a blender.
2. Blend on high until completely smooth, 1 to 2 minutes.
3. With the blender running, stream in the olive oil until the soup turns silky and slightly creamy in color.
4. Season with the salt and taste, adjusting with more vinegar or salt as needed.
5. If the gazpacho is too thick, blend in a little ice water to loosen it to a drinkable consistency.
6. Pass the soup through a fine sieve for an ultra-smooth texture, if you like, then chill for at least 2 hours.
7. Serve very cold in bowls or glasses, drizzled with olive oil and topped with diced cucumber and croutons.
8. Gazpacho was born in the sun-baked region of Andalusia, where farmworkers blended garden vegetables with bread and oil into a cooling, no-cook meal. Served ice cold on a hot July afternoon, it is Spain's answer to summer heat, refreshing, nourishing and vividly fresh in every spoonful.

Nutrition (estimated, per serving)

• Calories: 220 kcal
• Protein: 4g
• Fat: 17g
• Carbohydrates: 16g
• Fiber: 4g
• Sugar: 9g
• Sodium: 600mg