Yield: 4-1/2 cups Prep 35 mins Start to Finish 40 mins
- 1 cup cubed day-old bread
- 1/2 cup ice water
- 2 tablespoons sherry wine vinegar
- 1 red bell pepper
- 4 tablespoons extra-virgin olive oil, plus additional for brushing
- 1 1/2 pound (4-1/2 cups) cherry tomatoes, halved
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon chopped garlic
- 1 1/4 cups peeled, seeded and diced cucumber
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon finely chopped red onion
1. Soak bread in water and vinegar, stirring occasionally until softened, about 7 minutes.
2. Preheat broiler. Cut sides and bottom from pepper, remove stem and seeds, and arrange in one layer on a baking sheet. Brush pepper with some oil and broil 5 to 6 inches from heat, turning until blistered and blackened in spots and tender, about 5 minutes total. Let cool.
3. Transfer half of peppers, tomatoes, bread mixture, juice, garlic, and 1/2 cup cucumber to a blender. Blend mixture until smooth and transfer to a bowl. Blend remaining peppers, tomatoes, bread mixture, juice, garlic, and 1/2 cup cucumber until smooth. Add to bowl and whisk in 3 tablespoons oil. Season with salt and pepper to taste.
4. Chill gazpacho, covered, for at least 1 hour. Pour soup into little cups and, just before serving, garnish with cilantro and chopped onions, and sprinkle with remaining 1/4 cup cucumber. Drizzle with remaining oil.
- Servings Per Recipe 8
- sat. fat(g)2,
- Percent Daily Values are based on a 2,000 calorie diet