We first had this at a friend’s place in Sonoma on a hot summer day. They’d just picked the tomatoes from their garden, and the soup was so fresh and cooling—it totally hit the spot. Now we make it every summer and think of that perfect lunch.
Ingredients (serves 8)
For the Soup
- 1½ cups chopped, seeded, and peeled cucumber
- 1 cup chopped Vidalia or other sweet onion
- 1 cup coarsely chopped yellow bell pepper
- 2 lbs yellow tomatoes (about 6 large), chopped, seeded, and peeled
- 6 tablespoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 garlic clove, minced
For the Garnish
- Croutons
- 1 teaspoon extra virgin olive oil
- Quartered cherry tomatoes
- Diced, peeled, and seeded cucumber
Instructions
In a large bowl, combine all soup ingredients: cucumber, onion, bell pepper, yellow tomatoes, vinegar, olive oil, salt, pepper, and garlic.
Working in batches, puree the mixture in a food processor until smooth. Transfer to a large bowl.
Cover and chill for at least 1 hour, or until well chilled.
Preheat the oven to 375°F (190°C).
Place bread cubes in a small bowl and drizzle with 1 teaspoon olive oil. Toss gently to coat.
Spread the bread in a single layer on a baking sheet and bake for about 10 minutes, stirring occasionally, until golden brown. Let cool to room temperature.
Ladle ¾ cup of chilled gazpacho into each of 8 soup bowls. Top each with a few croutons, 2 tablespoons of quartered tomatoes, and 1 tablespoon of diced cucumber.