Chilled Tomato Gazpacho

Ingredients

• 2 lb ripe tomatoes, cored and chopped
• 1 medium cucumber, peeled and chopped
• 1 medium red bell pepper, seeded and chopped
• 3 oz day-old white bread, crusts removed
• 1 clove garlic
• 3 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 cup, divided cold water
• 3/4 tsp fine salt
• 1/4 tsp black pepper

Step-by-step instructions

1. Tear bread into a bowl and soak with 1/2 cup (120 ml) of the water while chopping vegetables.
2. Put tomatoes, cucumber, pepper, garlic, soaked bread, vinegar, salt, and black pepper in a blender; work in batches if necessary.
3. Blend for 2 minutes until very smooth. Run on low while slowly pouring in the olive oil.
4. Add remaining water and blend again. Combine any batches in a covered pitcher and stir thoroughly.
5. Chill for 2 hours at 40°F (4°C) or below. Stir before dividing into six bowls and serve cold.

Ingredient substitutions

• Use red wine vinegar instead of sherry vinegar.

Storage & reheating

Keep covered at 40°F (4°C) or below for 3 days. Limit unrefrigerated time to 2 hours, or 1 hour above 90°F (32°C). Stir before serving; avoid freezing.

What to serve with it

Serve with chickpea salad or toasted sandwiches.