Best-Ever Gazpacho

In Spain, gazpacho is often served as a smooth and silky pureed soup. This recipe is chunky/smooth, but you can puree the vegetables in a food processor a little longer until very smooth.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tomatoes, ripe, coarsely chopped
• 1  green bell pepper, seeded and coarsely chopped
• 1⁄4 seedless cucumber, cut into chunks
• 1  small red onion, coarsely chopped
• 2  slices  bread, rustic, torn into pieces (about 1 cup)
• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 2  cups tomato juice
• 1 (14 1/2ounce) can vegetable broth
• 1⁄4 cup fresh lemon juice
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. Finely chop 1/4 cup each of the tomato, bell pepper, cucumber and red onion. Combine in a small bowl; cover and set aside in the fridge.
2. Put the remaining tomato, bell pepper, cucumber and red onion in a food processor. Add the bread, oil, and garlic; pulse until a very coarse puree.
3. Transfer the mixture to a large bowl; stir in the remaining ingredients. Cover and refrigerate until well chilled, at least 2 hours or up to 2 days. Ladle the gazpacho into 4 chilled bowls and top with the reserved chopped vegetables.