Gazpacho Andaluz

Ingredients

• Ripe tomatoes (6 large, roughly chopped)
• Cucumber (1 medium, peeled and chopped)
• Red bell pepper (1, seeds removed and chopped)
• Red onion (1 small, chopped)
• Garlic cloves (2, minced)
• Bread (2 slices of day-old bread, crusts removed)
• Extra virgin olive oil (1/4 cup)
• Red wine vinegar (2 tablespoons)
• Salt (1 teaspoon (to taste))
• Black pepper (1/2 teaspoon (to taste))
• Cayenne pepper (1/4 teaspoon (optional, for heat))
• Cilantro or parsley (2 tablespoons, chopped (for garnish))

Instructions

1. In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, garlic, and bread.
2. Add the extra virgin olive oil, red wine vinegar, salt, black pepper, and cayenne pepper to the blender.
3. Blend the mixture on high until smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
4. Taste the gazpacho and adjust the seasoning with more salt, pepper, or vinegar if desired.
5. Transfer the gazpacho to a large bowl or pitcher and cover. Refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly.
6. Before serving, stir the gazpacho gently. Serve it cold in bowls, garnished with chopped cilantro or parsley for a fresh pop of flavor.