This recipe comes from Jose Andres’ fabulous cookbook, Vegetables Unleashed.
- 2 cups crustless bread, torn into pieces
- 1/4 cup sherry vinegar
- 1 cucumber, peeled, seeded, and roughly chopped
- 1 green bell pepper, cored, seeded, and diced
- 3 pounds fresh tomatoes, cut into large chunks
- 2 large garlic cloves
- 1/2 cup oloroso sherry
- 3/4 cup olive oil
- Salt & pepper, to taste
Put all ingredients except olive oil into a blender or food processor. With the motor running, slowly add the olive oil, blending until emulsified. Pour the gazpacho into a bowl and refrigerate until well chilled. Taste, add salt and pepper as needed, pour into bowls or cups, garnish as you like, and serve.