Ingredients
2
cups 1/2-inch cubes crustless day-old country-style white bread
5
large plum tomatoes (about 1 1/2 pounds), chopped
1
cucumber, peeled, chopped
2
tbsp chopped fresh parsley
1
red bell pepper, chopped
1/2
cup extra-virgin olive oil
Directions
1.
Combine bread and 1/2 cup water in medium bowl. Let stand until most of water is absorbed, about 10 minutes.
2.
Combine 1/4 cup chopped tomatoes, 1/4 cup chopped cucumber and chopped parsley in small bowl; stir to blend. Set aside for garnish.
3.
Combine bread mixture, remaining tomatoes, remaining cucumber, red bell pepper and next 5 ingredients in large bowl; stir to blend. Working in 2 batches, add bread-vegetable mixture to blender and then purée until smooth. Strain gazpacho into large bowl. Cover and refrigerate until very cold, about 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated.)
4.
Ladle gazpacho into bowls. Garnish with reserved tomato-cucumber mixture. Serve well chilled.
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