Active Time

　　30 minutes

　　Total Time

　　3 1/2 hours

　　The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion—ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through. In this version of the easy, no-cook cold soup, cumin lends a subtle, savory flavor.

　　

Ingredients

Makes 4 servings

　　1 (2-inch-long) piece baguette, crust discarded

　　2 garlic cloves

　　2 teaspoons salt

　　2 tablespoons Sherry vinegar (preferably "reserva"), or to taste

　　1 teaspoon sugar

　　1/2 teaspoon ground cumin (optional)

　　2 1/2 lb ripe tomatoes, cored and quartered

　　1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)

　　Garnish: finely chopped red and green bell peppers

　　

Step 1

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.

　　

Step 2

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.

　　

Step 3

Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.

　　

Step 4

Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

　　Cooks' note:

　　Gazpacho can be chilled up to 2 days.