Spanish Soup Gazpacho
5 slices stale artisan bread, crust removed
5 large ripe tomatoes (about 2 lb)
½ English cucumber, peeled, chopped
1 celery stalk, chopped
1 green pepper, cored, seeded, roughly chopped
2 green onions, trimmed, roughly chopped, more for garnish
Olivebox Premium Extra Virgin Olive Oil
2 tbsp sherry vinegar
Salt and pepper
½ tsp cumin
½ tsp to 1 tsp cayenne pepper, optional if you like spicy
Small handful fresh, mint leaves, torn or chopped
Small handful fresh cilantro leaves, torn or chopped
Place the bread slices in a bowl with ½ cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water.
Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour ½ cup extra Olivebox Premium Extra Virgin Olive Oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
Test the gazpacho, and if it's too thick, add a little water and blend again until you reach the desired texture.
Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.