Fresh Tomato Gazpacho
- 2 pounds large tomatoes, halved
- 1/2 pound country-style bread, crust removed, cut into 1/2-inch pieces (about 4 cups)
- 1 red bell pepper, seeded, diced
- 1 cup chopped peeled English hothouse cucumber
- 1 cup chopped red onion
- 1/4 cup Sherry wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 cup water
- Working over bowl, gently squeeze tomato halves to release seeds and juices.
- Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup).
- Discard seeds.
- Chop tomatoes.
- Transfer chopped tomatoes and tomato juices to large glass bowl.
- Add next 9 ingredients.
- Let stand at room temperature 1 hour.
- Working in batches, puree gazpacho with 1 cup water in blender until smooth.
- Pour gazpacho into coarse strainer set over large bowl.
- Press on solids to extract as much soup as possible.
- Season with salt and pepper.
- Chill at least 2 hours and up to 1 day.
- Serve cold.
tomatoes, bread, red bell pepper, hothouse cucumber, red onion, sherry wine vinegar, extravirgin olive oil, garlic, ground cumin, paprika, water
Taken from www.epicurious.com/recipes/food/views/fresh-tomato-gazpacho-105333 (may not work)