This is the very best Gazpacho Soup ever! I am never tempted to tinker with the ingredients, the quatities or the method. I just make this Truly Great Gapacho Soup the same way each time, and each time I am happy!
If you use canned tomatoes, you may want to reduce the amount of sugar as canned tomatoes tend to be sweeter than fresh tomatoes.
Degree of Difficulty
4largeripe tomatoescored, or one 16oz can of fire roasted tomatoes
2large garlic cloveschopped
1mediumgreen bell pepper -- chopped
1slicebreadcrusts removed and torn into small pieces
1smallcucumberpeeled and seeded and chopped into large chunks
1tspnAsian chili sauce (hot)
1/2cupSpanish onionfinely chopped
2tbspnsherry vinegaror seasoned rice vinegar
1/2cucumbersliced and 2" lengths and served on the side
The Day Before
Core and coarsely chop tomatoes (or used canned tomatoes) and combine with garlic, torn bread pieces, seeded cucumber, chopped green pepper, chili, chopped onion, vinegar and salt in a bowl and stir to combine. Add sugar if the tomatoes are not very sweet
Spoon about half into a blender and pulse until finely chopped.
With blender running, pour about half of the oil in slowly; move to another bowl and then repeat with the remaining mixture from the bowl.
Taste and add more vinegar, salt or sugar as required.
Refrigerate over night and for up to 2 days
Serve in clear glasses and garnish either with a dollop of sour cream topped with chopped cilantro or with a sliver of seeded cucumber served on the side