Food Network: Gazpacho

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Gazpacho
Recipe courtesy Tyler Florence

Ingredients
Soup:
3 slices day old French bread, crusts removed
2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped
2 small kirby cucumbers, coarsely chopped
1 red or yellow bell pepper, cored, seeded, and coarsely chopped
1 medium onion, coarsely chopped
2 garlic cloves, chopped
2 cups tomato juice or water
1 tablespoon sugar
1 tablespoon Spanish paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry wine vinegar
1/2 cup extra-virgin olive oil
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 lemon, juiced

Garnishes:
Chopped tomato
Chopped cucumber
Chopped bell pepper
Chopped onion
Chopped hard-cooked egg
Lemon wedges

Instructions
Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the
excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell
pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour
the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper,
vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2
hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with
salt and pepper before serving. Serve in chilled bowls or tureen and top with desired
garnishes.