Soup: Gazpacho [Martha Shulman ‘68]

2 thick slices stale French bread, crusts removed (about 1 ounce)

1 pound ripe tomatoes, cored and peeled

2 to 4 garlic cloves, to taste

1 slice red or white onion, coarsely chopped and rinsed with cold water

2 tablespoons olive oil

1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)

1/2 to 1 teaspoon sweet paprika (to taste)

1/2 to 1 cup ice water, depending on how thick you want your soup to be

Salt and freshly ground pepper

 

Garnishes (optional)

1/2 cup finely chopped cucumber (more to taste)

1/2 cup finely chopped tomato (more to taste)

1/4 cup chopped fresh basil or parsley

1/2 cup finely chopped green pepper

1/2 cup small croutons (page 000)

1 hard boiled egg, finely chopped

 

1. Place the bread in a bowl and sprinkle with enough water to soften it. Let sit for 5 minutes, until soft enough to squeeze, and squeeze out the water.
2. Combine the bread, tomatoes, garlic, onion. olive oil, vinegar, paprika, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.
3. Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve the soup in glasses if it’s a very hot day and you aren’t serving garnishes (I like to serve it this way with drinks, before we sit down to dinner). Otherwise, serve it in bowls and pass the tray of garnishes.