Recipe from Chef Lisa Núñez-Hancock of UR What U Eat
2 medium cucumbers, peeled
5 medium ripe tomatoes
1 medium red onion
1 medium bell pepper (red or green)
2 cloves of garlic
4 cups French or Italian rustic style bread
4 cups cold water
1/4 cup red wine vinegar
4 teaspoons sea salt
2 teaspoons paprika
4 Tablespoons extra virgin olive oil
Freshly ground pepper to taste
Coarsely chop cucumbers, tomatoes, onion and bell pepper. Reserve a small amount of each for garnish. Mince garlic and combine vegetables in a large bowl. Remove crust from bread (reserve for croutons for other recipes) and cube interior of bread. In a separate bowl combine vinegar, water, salt and paprika. Combine chopped vegetables with cubed bread and liquid mixture.
Ladle mixture into a blender jar and puree until the mixture is smooth. You may have to do this in a few batches. When the ingredients are thoroughly blended stir in olive oil. Pour soup into a large bowl and cover, chilling it in the refrigerator for at least 2 hours and up to 12 hours. Just before serving, whisk mixture to recombine. Garnish each bowl with a little of the reserved chopped vegetables: cucumber, bell pepper, onion and tomatoes.
It is optional, but if you like, you can also top the gazpacho with parsley and chopped egg.