Chilled Tomato Cucumber Lemon Gazpacho

Instructions

1. 1

   Wash the tomatoes, cucumber, and red bell pepper. Remove the tomato cores and the bell pepper's stem, seeds, and white membranes.

2. 2

   Roughly chop the tomatoes, peeled cucumber, red bell pepper, and red onion. Peel and roughly chop the garlic.

3. 3

   Tear the crusty bread into small pieces and place it in a large bowl. Pour the cold water over the bread and let it soak for 5 minutes.

4. 4

   Add the chopped tomatoes, cucumber, bell pepper, red onion, garlic, soaked bread, and any unabsorbed water to a blender. Blend in batches if necessary until smooth.

5. 5

   Add the fresh lemon juice, salt, and ground black pepper. Blend again while slowly pouring in the extra virgin olive oil to create a smooth, lightly emulsified soup.

6. 6

   For an especially silky gazpacho, pass the mixture through a fine-mesh sieve, pressing on the solids with a spoon. This step is optional.

7. 7

   Transfer the gazpacho to a covered container and refrigerate for at least 2 hours, or until thoroughly chilled.

8. 8

   Stir well before serving. Taste and adjust the seasoning if needed, then ladle into chilled bowls or glasses and serve cold.