Creamy Gazpacho Andaluz

1. 1

   Roughly chop 2 pounds of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chile, and 11/2 teaspoons salt; toss until well combined. Set aside.

2. 2

   Cut remaining tomatoes, cucumber, and pepper into 1/4-inch dice; place vegetables in medium bowl. Mince remaining onion and add to diced vegetables. Toss with 1/2 teaspoon salt and transfer to fine-mesh strainer set over medium bowl. Set aside 1 hour.

3. 3

   Transfer drained diced vegetables to medium bowl and set aside. Add bread pieces to exuded liquid (there should be about 1/4 cup) and soak 1 minute. Add soaked bread and any remaining liquid to roughly chopped vegetables and toss thoroughly to combine.

4. 4

   Transfer half of vegetable-bread mixture to blender and process 30 seconds. With blender running, slowly drizzle in 1/4 cup oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable-bread mixture and 1/4 cup olive oil.

5. 5

   Stir vinegar, minced herb, and half of diced vegetables into soup and season to taste with salt and black pepper. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Serve, passing remaining diced vegetables, olive oil, sherry vinegar, and black pepper separately.

6. 6

   Note: If kosher salt is not available, half the amount of table salt can be used.

* Per serving · 4 servings · Values may vary.

No additional tips available.