Ingredients
1
(2-inch-long) piece baguette, crust discarded
2
tbsp Sherry vinegar (preferably \"reserva\"), or to taste
1/2
tsp ground cumin (optional)
2
1/2 lb ripe tomatoes, cored and quartered
1/2
cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
Garnish: finely chopped red and green bell peppers
Directions
1.
Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
2.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
3.
Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
4.
Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
6.
• Gazpacho can be chilled up to 2 days.
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