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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups 1/2-inch cubes crustless day-old country-style white bread |
1/2 cup water |
5 large plum tomatoes (about 1 1/2 pounds), chopped |
1 cucumber, peeled, chopped |
2 tablespoons chopped fresh parsley |
1 red bell pepper, chopped |
1 onion, chopped |
1/2 cup extra-virgin olive oil |
2 tablespoons dry sherry |
2 tablespoons red wine vinegar |
2 garlic cloves |
Directions:
1. Combine bread and 1/2 cup water in medium bowl. Let stand until most of water is absorbed, about 10 minutes.
2. Combine 1/4 cup chopped tomatoes, 1/4 cup chopped cucumber and chopped parsley in small bowl; stir to blend. Set aside for garnish.
3. Combine bread mixture, remaining tomatoes, remaining cucumber, red bell pepper and next 5 ingredients in large bowl; stir to blend. Working in 2 batches, add bread-vegetable mixture to blender and then purée until smooth. Strain gazpacho into large bowl. Cover and refrigerate until very cold, about 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated.)
4. Ladle gazpacho into bowls. Garnish with reserved tomato-cucumber mixture. Serve well chilled.
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