Ingredients
2 cups cubed day-old country bread, crusts removed
2 medium-size garlic cloves, chopped (see Note)
1 small pinch of cumin seeds or ground cumin
Coarse salt (kosher or sea)
3 pounds ripest, most flavorful tomatoes possible, seeded and chopped
2 small Kirby (pickling) cucumbers, peeled and chopped
1 large Italian (frying) pepper, cored, seeded, and chopped
1 medium-size red bell pepper, cored, seeded, and chopped
3 tablespoons chopped red onion
½ cup fragrant extra virgin olive oil
½ cup chilled bottled spring water, or more as needed
3 tablespoons sherry vinegar, preferably aged, or more to taste
FOR THE GARNISHES:
Finely diced cucumber
Finely diced green bell pepper
Preparation
Place the bread in a bowl, add cold water to cover, and let soak for 5 to 10 minutes. Drain the bread and squeeze out the excess liquid.
Place the garlic, cumin, and ½ teaspoon salt in a mortar and, using a pestle, mash them to a paste.
Place the tomatoes, cucumbers, Italian and red peppers, onion soaked bread, and the garlic pate in a large bowl and toss to mix. Let stand for about 15minutes. Working in two batches, place the vegetable mixture in a food processor and process until smooth, adding half of the olive oil to each batch. Once each batch is finished, puree it finely in a blender, then transfer it to a large mixing bowl.
When all the gazpacho has been pureed, whisk in the spring water and vinegar. It should have the consistency of a smoothie. Taste for seasoning, adding more salt and/or vinegar as necessary. Refrigerate the gazpacho, covered, until chilled, about 2 hours. Serve the soup in glass bowls or wineglasses with the garnishes.
