8 small servings
- 5 slices stale artisan bread, crust removed
- 5 large ripe tomatoes (or 1-28 ounce can of peeled tomatoes)
- 2 Persian cucumbers, peeled, chopped
- 1 celery stalk, chopped
- 1 yellow pepper, deseeded, roughly chopped
- 1 red pepper, deseeded, roughly chopped
- 1 sweet onion, roughly chopped
- 2 garlic cloves, peeled, roughly chopped
- olive oil
- Juice of 1 lemon or large lime
- Salt and pepper
- 1 teaspoon cayenne pepper, optional
- Cilantro leaves, stems removed, ripped or chopped
- Place the bread slices in a bowl with 1/2 cup of water. Let it soak while you work on the tomatoes (if using fresh tomatoes).
- Remove the tomato tops. Place the tomatoes in a large pot of boiling water for 40 seconds or so. Remove the tomatoes from the 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, peppers, onion and garlic. Top with the soaked bread. Pour 1/2 cup olive oil and the lemon juice. Run the processor for a few seconds then add the salt, pepper, 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 the gazpacho to a glass bowl or jug and cover. Refrigerate for a couple of hours, or overnight for a more developed flavor.
- 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 cilantro and a boiled shrimp if you like.