This soup can be stored in the refrigerator, covered, up to 2 days.
- Cook Time
- Prep Time
- 4 ServingsServings
- 4 large, plump, juicy garlic cloves
- kosher salt
- 1 red bell pepper, seeded and deveined
- 1 small English (seedless) cucumber, peeled, soft center scraped out
- 2 to 3 pounds very ripe tomatoes, cut into chunks
- 1 cup soft bread torn into pieces
- 1/4 cup unseasoned rice vinegar
- Splash of sherry (optional)
- 1/3 cup extra-virgin olive oil (use your best-tasting oil)
- 2 cups unsalted tomato juice
- 1 teaspoon pimenton*
- Place the garlic and 2 teaspoons salt in a mortar and pound it to a paste; or use a cutting board and the side of your knife to smash and scrape it. Transfer the garlic paste to a food processor or blender.
- Add the bell pepper, cucumber, tomatoes, bread, vinegar, sherry (if using), olive oil, and tomato juice, and process until very smooth and the mixture is peach colored. Season with salt and pepper to taste. Chill soup, covered, until it is very cold, at least 4 hours.
- To serve, ladle the gazpacho into bowls or cups and garnish it, if you like, with as many toppings as you want. Use your imagination.
Source: Chef Laura Frankel - Jewish Cooking For All Seasons (Wiley)