Recipe: Vegetarian Traditional Gazpacho

The quintessential ingredients are all here: tomatoes, leftover bread, garlic, and a hint of sherry vinegar. Ripe tomatoes, cucumber, garlic, and green bell pepper are pureed with day-old bread to make this classic version of the cold Spanish soup. Refrigerate the gazpacho for several hours -- or up to a day -- before serving to allow the flavors to blend.

Ingredients

2 cups cubed crustless day-old bread

2 garlic cloves

Coarse salt and freshly ground pepper

2 pounds ripe tomatoes, preferably beefsteak, seeded

1 four-inch piece English cucumber, peeled and seeded

1 one-inch-thick slice green bell pepper

2 teaspoons red-wine vinegar

1 teaspoon sherry vinegar

1/2 cup extra-virgin olive oil, plus more for drizzling

1 cup cold water, plus more for soaking

1/2 cup extra-virgin olive oil

1 cup torn rustic bread

Coarse salt and freshly ground pepper

Directions

1. Make the gazpacho: Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
2. Transfer garlic to a blender. Squeeze excess liquid from bread, and transfer bread to blender. Add 2 teaspoons salt, the tomatoes, cucumber, bell pepper, and vinegars. Puree until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Blend in cold water. Season it with salt and pepper. Refrigerate gazpacho until chilled, at least 3 hours (or up to 1 day).
3. Make the croutons: Heat oil in a medium skillet over medium heat until hot but not smoking. Add bread, and fry, tossing constantly, until pale gold and crisp, 6 to 8 minutes. Using a slotted spoon, transfer bread to a paper-towel-lined plate. Season it with salt and pepper.
4. Divide chilled gazpacho among 6 bowls. Drizzle with oil, and top with croutons just before serving.