Authentic Gazpacho

Ingredients

2 pounds ripe Roma tomatoes, halved and cored*

1 small (1/2 lb) cucumber, peeled and seeded*

1 medium green bell pepper, cored

1/2 small red onion, peeled

2 small garlic cloves (or 1 large clove), peeled

3 tablespoons olive oil

2 tablespoons sherry vinegar

1 teaspoon fine sea salt

1/2 teaspoon freshly-cracked black pepper

1/2 teaspoon ground cumin

1 thick slice of white bread, soaked, crusts removed*

Optional Additional Ingredients

1/2 Jalapeno, seeds removed

2 Shitshto Peppers, seeds removed

Optional Garnishes

homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients

Instructions

1. Purée. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
2. Season. Taste and season with extra salt, pepper and/or cumin if needed.
3. Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
4. Serve. Serve cold, topped with your desired garnishes.