Difficulty: Easy - for beginners
Dietary guidance: v v
1 slice country-style bread, about 1â€ thick, crusts removed
2 small cucumbers, peeled, seeded and chopped
2 lbs. very ripe tomatoes, seeded and coarsely chopped
1 clove garlic, chopped
2 tbsp. sherry vinegar
1/2 cup extra virgin olive oil
1 cup water
1/2 green bell pepper, finely diced
1/2 cucumber, peeled, seeded, finely diced
1. Soak bread for 1/2 hour in a small bowl in water to cover. Squeeze out moisture with your hands.
2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and water in a food processor until very smooth.
3. If desired, push purée through a coarse sieve with the back of a wooden spoon. Gazpacho will be fairly thin. Season to taste with salt.
4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.