Ingredients
2 lb. tomatoes, quartered
2 Persian cucumbers, peeled and chopped
1/2 red bell pepper, chopped
1 clove garlic, roughly chopped
2 tbsp. red wine vinegar or sherry vinegar
1/2 c. water
1/3 c. extra-virgin olive oil, plus more for pan and garnish
Kosher salt
Freshly ground black pepper
2 slices country bread, cubed
2 tbsp. thinly sliced basil
Preparation
Step 1 Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.Step 2Meanwhile, in a large skillet over medium heat, add enough oil to coat the bottom of the pan. Add bread and cook, stirring occasionally, until golden and crisp. Remove from heat, season with salt, and let cool.Step 3To serve, divide soup among bowls and top with basil, croutons, and a drizzle of oil.
Our version not only has tomato, it also uses red bell pepper and cucumbers to really up that summer cornucopia flavor. Since tomatoes have varying amounts of sweetness and acidity, feel free to adjust the vinegar amount to taste. If you like it a bit more tart, slip in a teaspoon at a time until it tastes right to you. For the creamiest soup, use a high-powered blender. The higher the horsepower, the finer the blend; the longer you blend, the more air is incorporated into the mix. If you’re really yearning for a bowl of gazpacho in the dead of winter, we highly recommend that you use grape or cherry tomatoes. Even in those off-seasons, these mini tomatoes tend to be more consistent in their sweetness and juicy flavors than their bigger counterparts. Whatever you do, don’t skip out on the homemade croutons! Be generous with the amount of oil you pour into the your pan: the more oil, the richer and crispier your croutons! Once you’ve made this no-cook soup, let us know how it went and how you liked it in the comment section below!
