Too Many Tomatoes Gazpacho

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For the Soup
1 slice country-style bread, about 1″ thick, crusts removed

2 small cucumbers, peeled, seeded, and chopped

2 lb. very ripe tomatoes, seeded and coarsely chopped

1 clove garlic, peeled and chopped (more if you love garlic)

2 tbsp. sherry vinegar

1⁄2 cup extra-virgin olive oil

1/2 teaspoon pure vanilla extract (it helps to soften acidity in tomatoes)

Sea Salt and fresh pepper (ideally white) to taste


Optional Garnishes

1⁄2 green or red pepper, seeded and finely diced

1⁄2 cucumber, peeled, seeded, and finely diced

1 cup (1/2″) croutons

1⁄2 small red onion, peeled and finely diced

1 small tomato, seeded and finely diced

1 avocado, medium dice

Chopped almonds, or Marcona almonds served on the side


Soak bread for 1⁄2 hour in a small bowl in water to cover. Squeeze out moisture with your hands.

Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor or Vitamix until very smooth.

Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt. (If made in a Vitamix, or if you don’t mind little bits of tomato skins, you can skip this step.)

Allow gazpacho to rest in the refrigerator for at least 2 hours so that the flavors develop. Taste to adjust the seasoning. Serve in individual glasses or in soup bowls with garnishes on the side.