Gazpacho

Name: Gazpacho
Yield: Serves 4 to 6
Ingredients: 12 ounces, vine-ripened tomatoes, cored and quartered; 1 , red bell pepper (8 ounces), stemmed, seeded, and cut into 1-inch pieces; 1 , cucumber (8 ounces), halved lengthwise, seeded, and cut into 1-inch pieces; 2 1/2 cups, tomato juice; 2 1/2 tablespoons, sherry vinegar; 1 teaspoon, hot sauce; , Salt and pepper; 1 slice, hearty white sandwich bread, torn into pieces; 1/4 cup, extra-virgin olive oil, plus extra for serving; 1 , shallot, minced; 1 , garlic clove, minced

Main Courses
Vegetables
Soups

By Diane Unger ･ Appears in Cook's Country August/September 2014

It may seem contradictory, but for our version of this cold summer favorite, we wanted a gazpacho that was at once creamy and crunchy.

SERVES 4 to 6

TIME 20 minutes, plus 4 hours chilling

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