Classic Andalusian Gazpacho

spanish/portuguese soup/stew garlic pepper tomato no-cook summer gourmet

N/A

Makes 4 servings

Source

Ingredients

1 (2-inch-long) piece baguette, crust discarded

2 garlic cloves

2 teaspoons salt

2 tablespoons Sherry vinegar (preferably "reserva"), or to taste

1 teaspoon sugar

1/2 teaspoon ground cumin (optional)

2 1/2 lb ripe tomatoes, cored and quartered

1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)

Garnish: finely chopped red and green bell peppers

Method

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.

Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.

Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.