Classic Gazpacho

Ingredients

• Fresh basil (1/4 cup, chopped (for garnish))
• Cayenne pepper (1/4 teaspoon (or to taste))
• Black pepper (1/4 teaspoon (freshly ground))
• Salt (1 teaspoon (or to taste))
• Red wine vinegar (3 tablespoons)
• Olive oil (1/4 cup, plus more for drizzling)
• Bread (1 slice (preferably stale, whole grain or sourdough))
• Garlic (1 clove)
• Red onion (1/4 cup, chopped)
• Red bell pepper (1, chopped)
• Cucumber (1, peeled and chopped)
• Tomatoes (6 medium, ripe, chopped)

Instructions

1. Begin by roughly chopping the tomatoes, cucumber, red bell pepper, red onion, and garlic.
2. In a blender or food processor, combine the chopped vegetables, stale bread, olive oil, red wine vinegar, salt, black pepper, and cayenne pepper.
3. Blend the mixture until smooth and well combined. For a chunkier texture, pulse a few times instead of blending completely.
4. Taste the gazpacho and adjust the seasoning if necessary, adding more salt or vinegar to suit your palate.
5. Transfer the gazpacho to a large bowl or airtight container and refrigerate for at least 2 hours to chill and allow the flavors to meld.
6. Before serving, give the gazpacho a good stir and check the seasoning again.
7. Serve the gazpacho chilled in bowls, garnished with chopped fresh basil and a drizzle of olive oil for added richness.