Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days; the flavors will develop as it sits. Season the gazpacho again with salt and pepper to taste before serving. Serve in chilled bowls or tureen and top with desired garnishes and extra virgin olive oil.
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Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days; the flavors will develop as it sits. Season the gazpacho again with salt and pepper to taste before serving. Serve in chilled bowls or tureen and top with desired garnishes and extra virgin olive oil.
Cook Like James
Spanish Gazpacho
Prep
Cook
Yield
This is a photo of the Gazpacho served at Mesón de Cándido in Segovia, Spain.
Ingredients
Gazpacho
3 slices day old French bread, crusts removed
2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped
2 small Kirby cucumbers, coarsely chopped
2 red or yellow bell pepper, cored, seeded, and coarsely chopped
1 medium onion, coarsely chopped (such as Vidalia, Maui, or Walla Walla)
2 garlic cloves, chopped
3 cups tomato juice
1 tablespoon sugar
1 tablespoon Spanish paprika
2 tsp. Kosher salt and freshly ground black pepper
Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days; the flavors will develop as it sits. Season the gazpacho again with salt and pepper to taste before serving. Serve in chilled bowls or tureen and top with desired garnishes and extra virgin olive oil.
