From José Andrés
For the soup:
1 cucumber, peeled, seeded, and chopped
1 green bell pepper, diced
3 pounds ripe plum tomatoes, diced
2 garlic cloves, peeled
1/4 cup sherry vinegar
1/2 cup Oloroso sherry
3/4 cup Spanish extra-virgin olive oil
For the garnish:
2 1-inch-thick slices rustic bread, cut into 1-inch cubes
1/4 cup Spanish extra-virgin olive oil
12 cherry tomatoes, halved
- Make the soup: Combine the cucumber, bell pepper, tomatoes, garlic, sherry vinegar, sherry, olive oil, and 2 cups of water in a food processor or blender. Purée until smooth. Strain the gazpacho into a pitcher and refrigerate for 30 minutes.
- Make the garnish: Preheat oven to 450ºF. In a bowl, toss the bread cubes with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool.
- When you are ready to serve, either dice or slice the cucumber into ribbons with a vegetable peeler. Stir the gazpacho. Put a few croutons, cherry tomato halves, and cucumber pieces in each bowl and pour the gazpacho over them. Drizzle with the remaining 2 tablespoons of olive oil, spring with salt, and serve.
Makes 6 to 8 servings.