Gazpacho

Source: Fine Cooking, July 2012

http://www.finecooking.com/recipes/gazpacho.aspx

1-3/4 lb. ripe tomatoes, cored and coarsely chopped (about 5 cups)

1/2 medium green bell pepper, stemmed, seeded, and coarsely chopped (3/4 cup)

1/2 small red bell pepper, stemmed, seeded, and coarsely chopped (1/2 cup)

1/2 cup packed torn fresh bread, such as a soft baguette, Portuguese roll, or thick white sandwich bread, plus enough for 1/4 cup of 1/2-inch cubes for croutons

9 tablespoons good-quality extra-virgin olive oil; plus more for croutons and drizzling

2 teaspoons sherry vinegar

2 small cloves garlic

kosher salt and freshly ground pepper, to taste

1-2 teaspoons ground cumin (more or less to taste)

1-2 teaspoons ground coriander (more or less to taste)

1 teaspoon ancho chili

optional garnish - chopped cucumbers, red peppers and onions

Put the tomatoes, bell peppers, bread, olive oil, the vinegar, garlic, about a teaspoon salt, pepper, chili, coriander and cumin in a blender. Pulse until coarsely puréed, then blend until very smooth, about 5-6 minutes or more if needed (it may be a bit frothy). Season to taste with salt and pepper. Refrigerate until very cold, at least 1 hour.

Meanwhile, heat about 3 tablespoons olive oil in a skillet over medium heat. When the oil gets hot, add the bread cubes. Cook, stirring frequently, until golden brown all over, about minute or two. Sprinkle with a little salt. Transfer the croutons to paper towels to drain and cool.

Taste the gazpacho just before serving and adjust the seasonings as needed. Serve cold, drizzle with oil and garnished with the chopped red pepper, cucumber and the croutons.

Make Ahead: The gazpacho can be made up to 2 days ahead and refrigerated.