gazpacho Ingredients

• 2 lb. ripe heirloom tomatoes, cored and coarsely chopped (about 4 cups)
• Two cucumbers, Seeded
• 1/2 medium green bell pepper, stemmed, seeded, and coarsely chopped (3/4 cup)
• 1/2 small red bell pepper, stemmed, seeded, and coarsely chopped (1/2 cup)
• 1/4 cup packed torn fresh bread, such as a soft baguette, Portuguese roll, or slice of white sandwich bread, plus 1/4 cup packed 1/2-inch cubes (crusts removed) for croutons
• 9 Tbs. good-quality extra-virgin olive oil; more for drizzling
• 2 tsp. sherry vinegar
• 1 small clove garlic
• 2-4 cups tomato juice, vegetable broth or water
• Kosher salt
• Ground cumin
   

Garnishes Ingredients
optional

• 1/2 cucumber, finely diced
• 1/2 red onion or 4 scallions, finely chopped
• 1/2 red or green bell pepper, finely diced
• 1 to 2 slices of white bread, cut into small cubes and lightly toasted Smoked chili oil or extra virgin olive oil

Directions

Put the tomatoes, bell peppers, torn bread, 6 Tbs. of the olive oil, the vinegar, garlic, 1 tsp. salt, and a pinch or two of cumin in a blender. Pulse until coarsely puréed, then blend until very smooth, 4 to 5 minutes (it may be a bit frothy). Season to taste with salt and refrigerate until very cold, at least 1 hour, or overnight in the fridge.