Author note: Gazpacho is a Spanish soup that can be created in a variety of ways. This is a rustic form of gazpacho, with a more textured finish. If you prefer a smoother finish, peel the tomatoes. If you do not have sherry vinegar, use white wine vinegar instead. If the gazpacho ends, add a few more pours of olive oil or a splash or two of water.
6 cups tomatoes, cored and cut into large chunks
2 cloves of garlic, crushed
1 bell pepper, I prefer red or yellow, cored and cut into large chunks
4 Persian cucumbers, peeled and rough chopped
1 teaspoon kosher salt
2 tablespoons sherry vinegar
1/2 cup panko breadcrumbs
1/4 cup and 1 tablespoon extra-virgin olive oil
extra-virgin olive oil, for topping
fresh corn, for topping
diced yellow onion, for topping
In a food processor or blender, puree the tomatoes until watery and thoroughly broken down.
Next, add the garlic, bell pepper, cucumbers, salt, vinegar and breadcrumbs into the food processor. Puree until smooth.
While the processor is still running, add the olive oil in a steady stream. Puree until the soup is smooth and thickened. Taste and add salt, olive oil or additional vegetables as needed.
Store in an airtight container for at least 8 hours (this is important in the development of flavor!).
Serve the gazpacho chilled topped with fresh corn, finely diced onions and a drizzle of olive oil.