Chilled Spanish Gazpacho with Herb Oil

Ingredients

• 2 lbs ripe tomatoes, roughly chopped
• 1 English cucumber, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 small green bell pepper, roughly chopped
• 3 cloves garlic
• 3 tablespoons sherry vinegar (or red wine vinegar)
• 1/3 cup extra-virgin olive oil
• 2 slices stale white bread, crusts removed, torn
• 1 teaspoon salt
• 1/4 cup fresh basil or parsley
• 2 tablespoons olive oil for herb oil
• Ice cubes for blending

Instructions

1. 1

   Soak the torn bread in a bowl with 1/4 cup cold water for 5 minutes to soften.

2. 2

   Add tomatoes, cucumber, both bell peppers, garlic, and soaked bread to a blender. Blend until smooth.

3. 3

   With the blender running, slowly stream in the olive oil until emulsified. Add sherry vinegar and salt.

4. 4

   Taste and balance: add more vinegar for acidity, salt for seasoning, or olive oil for richness.

5. 5

   Press soup through a fine-mesh sieve for an ultra-smooth texture, or skip for a more rustic result. Add a few ice cubes and blend briefly for a colder soup.

6. 6

   Refrigerate for at least 2 hours until very cold.

7. 7

   Make herb oil: blend basil with 2 tablespoons olive oil until smooth. Strain through a sieve. Serve gazpacho in chilled bowls with a drizzle of herb oil and a sprinkle of diced cucumber.