Early Fall Gazpacho

This is a classic gazpacho: Silky, spicy, laden with tomato. We drink this one in a glass, standing around the kitchen (sometimes a touch of vodka added) or sit down to a bowlful. Either way, you’ll want Firehook crackers on hand — try Hummus Crunch, Multigrain Flax or Za’atar to compliment this soup. Make this recipe, adapted from classic Spanish versions, with golden yellow or good ol’ beefsteak tomatoes.  Serves 4-6.

Ingredients

1 medium cucumber, peeled, seeded and cut into coarse chunks

¼ onion, chopped

½ red bell pepper, seeded and roughly chopped

¼ large baguette, preferably really stale, with crusts cut off and cut into large hunks

14-ounce can of plum tomatoes

3 medium-to-large fresh tomatoes

1 clove garlic, peeled and roughly chopped

2 tablespoons olive oil

¼ cup sherry vinegar

Directions

  1. Pour water over bread to cover, then squeeze out the water and place bread in the work bowl of a food processor or blender. (If bread is fresh, squeeze immediately. If bread is stale, wait a few moments.)
  2. Place the rest of the ingredients in the food processor or blender. Purée until very smooth (2 minutes or more). Season to taste with salt and pepper, and refrigerate for several hours.
  3. Strain through a fine sieve, mushing to get all the soup you can from the solids. Discard solids. Just before serving, if desired, thin soup with a little ice water. Serve either in tall glasses, or divide gazpacho among soup bowls, drizzling a little really good olive oil over each serving. Serve with Firehook crackers (we like Hummus Crunch, Multigrain Flax or Za’atar).