Gazpacho

• 1 cup tomato juice
• 1 (2-inch) piece baguette, crust discarded and cut into 1-inch cubes
• 15 very ripe medium tomatoes, coarsely chopped
• 1 1/2 medium English cucumbers, peeled and roughly chopped, plus 1/2 cucumber finely diced for garnish
• 1 1/2 medium English cucumbers, peeled and roughly chopped, plus 1/2 cucumber finely diced for garnish
• 3 cloves garlic, roughly chopped
• 2 1/4 teaspoons kosher salt
• 2 teaspoons Spanish smoked paprika*
• 1/4 cup plus 1 teaspoon sherry vinegar
• 1 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 red bell pepper, finely diced
• 1/2 small red onion, finely diced
• 1/8 teaspoon freshly ground black pepper

1. In small bowl, pour tomato juice over bread cubes and let soak until very soft, about 30 minutes. Transfer to blender and puree until smooth. Add tomatoes, roughly chopped cucumber, garlic, 2 teaspoons salt, and parika and puree until very smooth. Strain through fine-mesh sieve into medium bowl, pressing on solids to extract all liquid. Discard solids, return liquid to blender, and add 1/4 cup vinegar. With motor running, slowly add 1 cup oil in slow steady stream, then blend until fully incorporated. Transfer gazpacho to airtight container and refrigerate at least 4 hours or overnight.
2. In medium bowl, toss together finely diced cucumber, bell pepper, onion, ground black pepper, and remaining 1 tablespoon olive oil, 1 teaspoon vinegar, and 1/4 teaspoon salt. Ladle gazpacho into bowls. Spoon chopped vegetable mixture into middle of each bowl, dividing evenly among bowls. Serve immediately.

tomato juice, very, cucumbers, cucumbers, garlic, kosher salt, spanish smoked paprika, sherry vinegar, extravirgin olive oil, red bell pepper, red onion, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/gazpacho-239209 (may not work)