This is my go-to summer favorite for years now--try with a 28 oz. time-saving can of whole peeled San Marzano tomatoes, ease up on the olive oil if you'd like, but by all means enjoy, whatever you do!
Adapted from Saveur
Probably invented in Seville, gazpacho was originally served at the end of a meal. Though there are many versions of this soup, "the traditional, tomato-based Andalusian variety is the one you want to find on your table on a hot afternoon or warm evening. It's salad in a blender; summer in a bowl"...!
1 slice country-style bread, about 1" thick, crusts removed
2 small cucumbers, peeled, seeded, and chopped
2 lbs. very ripe tomatoes, seeded and coarsely chopped
1 clove garlic, peeled and chopped
2 tbsp. sherry vinegar
1⁄2 cup extra-virgin olive oil Salt
Optional garnishes: 1⁄2 green pepper, seeded and finely diced; 1⁄2 cucumber, peeled, seeded, and finely diced; 1 cup 1⁄2-inch croutons; 1⁄2 small white onion, peeled and finely diced; 1 small tomato, seeded and 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 1 cup water in a food processor until very smooth.
3. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should 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.