Entree: Spain – Extremadura – Gazpacho Extremeño (Thick chilled tomato-and-bread soup from Extremadura)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 3 hrs

Total 3 hrs 15 min

Ingredients

- 2 lb (900 g) ripe tomatoes, cored and roughly chopped
- 1 medium red bell pepper, about 6 oz (170 g), seeded and chopped
- 1 small cucumber, about 6 oz (170 g), peeled and chopped, reserve some for garnish
- 1 small onion, about 3 oz (85 g), roughly chopped
- 2 cloves garlic
- 4 oz (115 g) day-old country bread, crust removed and torn into pieces
- 1/3 cup (80 ml) extra-virgin olive oil
- 2 tbsp (30 ml) sherry vinegar or red wine vinegar
- 1/2 cup (120 ml) cold water, plus more to adjust consistency
- Salt to taste
- Freshly ground black pepper to taste
- Optional garnishes: diced cucumber, diced red pepper, extra virgin olive oil drizzle, chopped hard-boiled egg, or diced jamón

Instructions

1. Put the torn bread in a small bowl and drizzle with 1/4 cup (60 ml) of the cold water; let sit 5 minutes to soften.
2. In a blender or food processor, combine tomatoes, red pepper, cucumber, onion, garlic, softened bread (with any soaking liquid), olive oil, and sherry vinegar. Blend until very smooth; pause to scrape down sides if needed.
3. With blender running, stream in the remaining 1/4 cup (60 ml) water to reach a thick but pourable consistency. Season with salt and pepper and blend again to incorporate. Adjust olive oil, vinegar, or water to taste and texture.
4. Strain the gazpacho through a fine sieve if you prefer an extra-smooth texture; otherwise keep as is for rustic body. Chill covered in the refrigerator at least 2 hours, ideally 4–6 hours, to let flavors meld.
5. Before serving, taste and adjust seasoning. Serve cold in bowls with a drizzle of olive oil and preferred garnishes such as diced cucumber, red pepper, chopped hard-boiled egg, or jamón.