Ripe tomatoes, crisp cucumber, and red bell peppers come together to make a delightfully refreshing version of classic gazpacho soup. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you’ll want to make all year long.
Ingredients
- 2 slices hearty white bread, crusts removed, diced (about 1 cup diced)
- 2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped
- 1 English cucumber, 1/2 roughly chopped and 1/2 finely diced
- 1 red bell pepper, stemmed, seeded and roughly chopped
- 1 clove garlic, smashed
- 1/3 cup extra-virgin olive oil, plus more for serving
- 2 to 3 tablespoons sherry vinegar
- 1/2 teaspoon ground coriander
- Kosher salt and freshly ground black pepper
Instructions
Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.
