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Heirloom Tomato Gazpacho

SERVES 6

  • 3 pounds ripe, fresh heirloom tomatoes
  • ¼ cup chopped red onion
  • ¼ cup chopped red bell pepper
  • ¾ cup chopped, seeded cucumber
  • 1 cup day old baguette, crust removed
  • 1 cup water
  • 2 cloves garlic, finely chopped to a paste
  • 1/3 cup best quality olive oil
  • 2 tbsp sherry or red wine vinegar
  • salt, black pepper, Tabasco

First soak bread in water for twenty minutes. Place bread in food processor, reserve the water. Peel the tomatoes using a serrated peeler. Halve tomatoes and squeeze over a hand strainer set over a bowl. Place tomatoes into food processor, discard seeds, add strained tomato juice to food processor. Add all other vegetables and puree.  With machine running add vinegar and drizzle in oil. If the soup is too thick, thin with reserved water. Taste the soup and season with salt, pepper and Tabasco. Chill soup for one hour for flavors to come together, as well as the soup is best served cold on hot days.
This soup is inspired by the recipe my sister, Amanda, was taught while living in Sevilla, Spain, the traditional home of Gazpacho.