Andalusian Gazpacho

3 pounds (about 4 large) ripe tomatoes, cored and cut into large chunks

1 red pepper, seeded and cut into chunks

2 cucumbers (not English cucumbers), peeled, seeded, and cut into chunks

1 small red onion, peeled and cut into chunks

3 garlic cloves, peeled and smashed

2 tablespoons kosher salt

2 slices of bread, or one roll, torn into large pieces (optional)

¼ cup olive oil

2-4 tablespoons sherry vinegar

black pepper

  1. Combine tomatoes, red pepper, cucumbers, onion, garlic, and salt in a large bowl and toss to thoroughly mix in the salt. Let this sit at room temperature for at least 30 minutes, or up to 2 hours.
  2. After 30 minutes, drain juices from the tomato mixture into a bowl, and add the bread (this step is optional. You can skip the bread entirely). If you don’t add the bread, then the tomato mixture can sit until the next step
  3. With a food processor (or a blender), add the vegetables and pulse chop. Add the bread, and pulse chop again. Add the olive oil, vinegar, and a pinch of black pepper, and process until it’s smoother, but still has some texture. You may need to do this in multiple batches
  4. Adjust the flavor as needed, with salt, pepper and/or vinegar. Serve at room temperature, or chilled

Yield: Approximately two quarts