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Gazpacho

When the weather is hot and the tomato season is at its peak, make a huge batch of this soup.

Bread is traditionally incorporated into the soup base (gazpacho means "soaked bread" in Arabic).

Here, it is added later, in the form of garlic croutons, preferably warm, for a wonderful contrast of

temperatures and textures.

6 to 8 large beefsteak or other full-flavored tomatoes

1 small sweet yellow or red onion, chopped

4 garlic cloves

6 Tbs. red wine vinegar, or to taste

2 regular or 1 English (hothouse) cucumber, halved, peeled, seeded and diced

1/2 cup extra-virgin olive oil, plus 2 Tbs. for frying croutons

Salt and freshly ground pepper, to taste

3 or 4 slices French or Italian bread, each 1 inch thick, crusts removed and cut into 1-inch cubes

1 small green bell pepper, seeded and finely diced

1/4 cup finely minced red onion

Bring a large saucepan three-fourths full of water to a boil. Have ready a large bowl of ice water.

Meanwhile, cut a shallow cross in the blossom end of each tomato, and then remove the core.

Carefully slip the tomatoes into the boiling water for 30 seconds, then, using a slotted spoon,

transfer to the ice water to cool. Remove from the water and peel immediately. Cut the tomatoes in

half crosswise and squeeze out the seeds. In a blender or food processor, puree 3 of the

tomatoes until liquefied and transfer to a large bowl. Reserve the remaining tomatoes.

Put the onion in the blender or food processor. Chop 3 of the garlic cloves and add them as well.

Puree, adding a bit of the vinegar if needed for a smooth consistency. Add to the bowl holding the

tomato puree. Add the cucumbers with a little of the vinegar to the blender or processor and pulse

until they are coarsely chopped. Add to the bowl as well. Chop the remaining tomatoes coarsely in

the blender or processor. Add to the bowl. Whisk in the 1/2 cup olive oil and the remaining

vinegar, and season with salt and pepper. Serve now, or cover and refrigerate until well chilled,

about 2 hours.

Just before serving the soup, in a large fry pan over medium heat, warm the 2 Tbs. olive oil. Crush

the remaining garlic clove, add to the pan and cook for a minute or two to release its fragrance.

Add the bread cubes and stir and toss until golden brown, about 5 minutes. Transfer to paper

towels to drain; keep warm.

Taste the soup and adjust the seasonings with salt. Ladle into chilled bowls and garnish each

serving with the diced bell pepper and the minced onion. Float the croutons on top and serve.

Serves 6 to 8.

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life

Books, 1998).

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