Chunky Tomato and Cucumber Gazpacho, Authentic Gazpacho Recipe
Serving: 6portions
Ingredients
4tablespoonolive oil
2red onionlarge, minced finely
6garlic clovescrushed
6cupsstale bread
9roma tomatoes(large), peeled, seeded and minced finely.
4cucumber(small), peeled, seeded and minced finely.
1tablespoonrice vinegar
1tablespoonof white wine vinegaror red wine vinegar
3cupsof white winechilled
6cupsof very cold water
1tablespoonof salt(or to taste)
½teaspoonof black pepper (freshly-cracked, or ground), (or to taste)
For garnishing
½cupred bell pepperor green bell pepper, minced
½cupcucumber, minced
¼cup red onion, minced
6 tablespoonof extra virgin olive oil
Instructions
Step 1: Cook
In a 2 qt [2 liters] pot heat the oil over very low heat. Add onion and garlic and cook, stirring occasionally, until the onions turn translucent. This may take about five minutes, and the idea is to tame the taste of both garlic and onion without actually overcooking them.Stir in the bread crumbs, stirring until all the bread is coated with oil.
Step 2: Mix ingredients
Add the tomato and cucumber and crush over the heat with a potato masher until the soaked bread and tomatoes turn into a coarse paste. Remove from heat and pour into a large bowl.Add vinegar, wine, and iced water. Stir, then season with salt and pepper to taste. Let chill and rest in the fridge for two hours, or overnight.
Step 3: Serving
Serve the chilled soup in equal portion in 6 little bowl.Garnish the tomato soup with the minced fresh vegetables (bell pepper, cucumber, and onion) and a drizzle of extra virgin olive oil.
Cook's notes
The crushed ice makes cooling down the soup much faster, while the bread still maintain some of its texture.