Gazpacho

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

Directions

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.