How to Make Gazpacho
Flash-Boil Tomatoes
Score the tomatoes: Use a sharp knife to make a small X on the base of each tomato.
Boil briefly: Plunge them into boiling water for 30-40 seconds, just until the skin loosens.
Ice bath: Transfer immediately to a bowl of ice water to halt cooking.
Peel and core: Slip off the skins, slice out the hard core, and scoop out excess seeds to reduce bitterness.
Cucumbers: Peel if the skin is thick or waxy. I peeled half, and left half of the skin on. Cut lengthwise and scrape out seeds for a smoother result.
Red Pepper: Remove stems, ribs, and seeds. Chop into chunks for easy blending.
Onions and garlic: Peel, then rough chop. If you want a milder onion flavor, soak sliced onion in cold water for 10 minutes. Smash the garlic with the side of a chefs knife.
In a bowl, soak the torn bread in a few tablespoons of water until soft.
In a blender, combine tomatoes, cucumber, red pepper, onion, garlic, and soaked bread. Puree until smooth.
With the motor running, drizzle in the olive oil to help emulsify the soup.
Add salt, pepper, and cold water if needed to thin it to your liking. Taste and adjust seasoning.
Chill for at least 1 hour (or up to a day).
Serve cold in a shallow bowl with a drizzle of olive oil.
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