Recipe information
Yield
Serves 4 to 6
Ingredients
2 cups 1/2-inch cubes crustless day-old country-style white bread
1/2 cup water
5 large plum tomatoes (about 1 1/2 pounds), chopped
1 cucumber, peeled, chopped
2 tablespoons chopped fresh parsley
1 red bell pepper, chopped
1 onion, chopped
1/2 cup extra-virgin olive oil
2 tablespoons dry Sherry
2 tablespoons red wine vinegar
2 garlic cloves
Preparation
Step 1
Combine bread and 1/2 cup water in medium bowl. Let stand until most of water is absorbed, about 10 minutes.
Step 2
Combine 1/4 cup chopped tomatoes, 1/4 cup chopped cucumber and chopped parsley in small bowl; stir to blend. Set aside for garnish.
Step 3
Combine bread mixture, remaining tomatoes, remaining cucumber, red bell pepper and next 5 ingredients in large bowl; stir to blend. Working in 2 batches, add bread-vegetable mixture to blender and then purée until smooth. Strain gazpacho into large bowl. Cover and refrigerate until very cold, about 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated.)
Step 4
Ladle gazpacho into bowls. Garnish with reserved tomato-cucumber mixture. Serve well chilled.
