We’re always excited each season when the tomatoes start to come in. But it’s when there are enough ripe, big tomatoes to make Gazpacho that we declare that Summer has officially arrived!
1 ½ cups fresh breadcrumbs
1/2 cup extra virgin olive oil
2 gloves garlic
1 orange bell pepper
1 large red onion
4 large, ripe fresh tomatoes
2 cups tomato juice, chilled
2 cups cold water
¼ cup red wine vinegar
salt and freshly ground pepper
In a food processor, blend the breadcrumbs, olive oil and garlic until smooth and combined. Scrape down sides of bowl once or twice.
Peel the cucumber, cut in half lengthwise and scoop out the seeds. Coarsely chop. Place in food processor.
Remove the ribs and seeds from the pepper and chop coarsely. Add to processor.
Peel and chop the red onion. Add to food processor.
Peel and coarsely chop tomatoes. Add to the food processor.
Process the vegetables until they are very small but texture still remains.
Transfer vegetable mixture to a large bowl, cover tightly and chill for several hours.
Using a whisk, work in the chilled tomato juice, cold water and vinegar. Season to taste with salt and pepper.