MARTHA ROSE SHULMAN'S GAZPACHO

Martha Rose Shulman's Gazpacho image

Here's something to do with that last bit of baguette that's too hard to eat, and the last of this summer's tomato crop. The bread gives gazpacho, which has its origins in Andalusia long before the tomato arrived in Europe (it was made simply with stale bread, water, vinegar, garlic and olive oil), its wonderful texture. Keep a pitcher on hand in the refrigerator for refreshing snacks and quick, healthy lunches.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 4

Number Of Ingredients 13

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Ingredients

2 thick slices stale French bread, crusts removed (about 1 ounce)
1 pound ripe tomatoes, cored and peeled
2 garlic cloves (more to taste), halved, green shoots removed
1 slice red or white onion, coarsely chopped and rinsed with cold water
2 tablespoons extra virgin olive oil
1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
1/2 to 1 cup ice water, depending on how thick you want your soup to be
Salt and freshly ground pepper
Garnishes (optional)
1/2 cup finely chopped cucumber (more to taste)
1/2 cup finely chopped green pepper
1/2 cup small croutons (a good destination for the rest of your stale bread)
1 hardboiled egg, finely chopped

Steps:

Place the bread in a bowl and sprinkle with enough water to soften it. Let sit 5 minutes, until soft enough to squeeze, and squeeze out the water.
Combine the bread, tomatoes, garlic, onion. olive oil, vinegar, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.
Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve the soup in glasses or bowls and pass the tray of garnishes.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 534 milligrams, Sugar 4 grams, TransFat 0 grams