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
- 3 oz hearty bread, crusts removed, torn into 1 - 2-inch chunks
- 2 lbs very ripe yellow or red tomatoes (about 6 large), peeled, seeded, and chopped
- 1½ cups chopped, seeded, and peeled cucumber
- 1 cup chopped Vidalia or other sweet onion
- 1 cup coarsely chopped yellow or red bell pepper
- 6 tablespoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon roughly chopped fresh oregano leaves (optional)
For the Garnish
- Croutons
- 1 teaspoon extra virgin olive oil
- Quartered cherry tomatoes
- Diced, peeled, and seeded cucumber
Instructions
Place bread in the bottom of a large bowl. Add half of the tomatoes in an even layer on top, and season generously with salt and pepper. Add all other soup ingredients: cucumber, onion, bell pepper, remaining tomatoes. Sprinkle with oregano and season again with salt and pepper. Drizzle vinegar and olive oil over the top and let rest at room temperature for 30 minutes.
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.