Gazpacho

Ingredients

• For the soup:
• 3 slices bread — crusts removed and discarded
• 1 1/4 cups cold water — divided
• 3 medium tomatoes — ripe, skinned, seeded, and roughly chopped, about 3 3/4 cup or 2 pounds
• 1 small cucumber — peeled, seeded, and roughly chopped, about 1 1/2 cup
• 1 green pepper — seeded and roughly chopped, about 1 cup
• 2 teaspoons minced garlic — or 4 cloves fresh garlic, finely chopped
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon low-sodium adobo seasoning
• For the garnish:
• 1 small tomato — seeded and finely chopped, about 1 cup
• 1/2 small red onion — finely chopped, about 1/2 cup
• 1/2 green bell pepper — seeded and finely chopped, about 1/2 cup
• 1 hard-cooked egg — finely chopped

Method

1. Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water.
2. Soak until bread is saturated, about 15 minutes.
3. Squeeze water from bread, discarding soaking water.
4. In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic, and 1/4 cup of water.
5. Blend until well combined, about 1 minute.
6. With motor running, add oil in steady stream until well blended.
7. Stir in vinegar, season with low-sodium adobo.
8. Strain puréed soup through small-hole strainer, into soup terrine, pressing firmly to pass all liquid through strainer, discard any solids.
9. Cover terrine; transfer to refrigerator.
10. Chill at least 1 hour, or up to 48 hours.
11. To serve, divide soup evenly among serving bowls.
12. Garnish with tomatoes, onions, peppers, and eggs.