Gazpacho

🥘 Ingredients

• English cucumber
  1/2
• cayenne pepper
  1/2 tsp
• celery
  1 stalk
• cumin
  1/2 tsp
• extra virgin olive oil
  1/2 c
• fresh cilantro leaves
• fresh mint leaves
• garlic
  2 cloves
• green onions
  2
• green pepper
  1
• large ripe tomatoes
  5
• pepper
• salt
• sherry vinegar
  2 tbsp
• stale artisan bread
  4-5 slices
• sugar
  pinch
• water
  1/2 c

🍳 Cookware

• blender

1. 1

   Soak stale artisan bread (crust removed) in water , then squeeze out excess moisture.

   stale artisan bread: 4-5 slices, water: 1/2 c
2. 2

   Boil large ripe tomatoes (about 2 lbs) for ⏱️ 40 seconds , remove with a slotted spoon, cool briefly, then peel off skins.

   large ripe tomatoes: 5
3. 3

   Combine tomatoes, English cucumber (peeled and chopped), celery (chopped), green pepper (cored, seeded, roughly chopped), green onions (trimmed and roughly chopped), and garlic (peeled and roughly chopped) in a blender . Add soaked bread, extra virgin olive oil , and sherry vinegar . Blend briefly, then add salt , pepper , cumin , cayenne pepper (optional), and a sugar and blend again.

   English cucumber: 1/2, celery: 1 stalk, green pepper: 1, green onions: 2, garlic: 2 cloves, extra virgin olive oil: 1/2 c, sherry vinegar: 2 tbsp, salt, pepper, cumin: 1/2 tsp, cayenne pepper: 1/2 tsp, sugar: pinch
4. 4

   Add water if needed to reach desired consistency.
5. 5

   Transfer to containers and refrigerate for at least ⏱️ 1 hour (or overnight for better flavor).
6. 6

   Stir and serve in bowls or glasses, topped with a drizzle of olive oil and a handful each of fresh mint leaves and fresh cilantro leaves .

   fresh mint leaves, fresh cilantro leaves