- 1green or red pepper,cored, seeded, roughly chopped
- 2green onions,trimmed, roughly chopped, more for garnish
- 2garlic cloves,peeled, roughly chopped
- Extra Virgin Olive Oil
- 2tablespoonsherry vinegar
- Salt and pepper
- ½teaspooncayenne pepper,optional if you like spicy
- Small handful fresh mint leaves,torn or chopped
1. 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.
2. 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.
3. 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 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.
4. Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
5. Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
6. 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.