This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

　　

Ingredients

Makes 10 servings

　　1 cup tomato juice

　　1 (2-inch) piece baguette, crust discarded and cut into 1-inch cubes

　　15 very ripe medium tomatoes, coarsely chopped

　　1 1/2 medium English cucumbers, peeled and roughly chopped, plus 1/2 cucumber finely diced for garnish

　　1 1/2 medium English cucumbers, peeled and roughly chopped, plus 1/2 cucumber finely diced for garnish

　　3 cloves garlic, roughly chopped

　　2 1/4 teaspoons kosher salt

　　2 teaspoons Spanish smoked paprika*

　　1/4 cup plus 1 teaspoon sherry vinegar

　　1 cup plus 1 tablespoon extra-virgin olive oil

　　1/2 red bell pepper, finely diced

　　1/2 small red onion, finely diced

　　1/8 teaspoon freshly ground black pepper

　　*Spanish smoked paprika is sometimes labeled hot Pimentón or hot Pimentón de La Vera and is available at some grocery stores or online at www.spanishtable.com.

　　

Step 1

In small bowl, pour tomato juice over bread cubes and let soak until very soft, about 30 minutes. Transfer to blender and purée until smooth. Add tomatoes, roughly chopped cucumber, garlic, 2 teaspoons salt, and parika and purée until very smooth. Strain through fine-mesh sieve into medium bowl, pressing on solids to extract all liquid. Discard solids, return liquid to blender, and add 1/4 cup vinegar. With motor running, slowly add 1 cup oil in slow steady stream, then blend until fully incorporated. Transfer gazpacho to airtight container and refrigerate at least 4 hours or overnight.

　　

Step 2

In medium bowl, toss together finely diced cucumber, bell pepper, onion, ground black pepper, and remaining 1 tablespoon olive oil, 1 teaspoon vinegar, and 1/4 teaspoon salt. Ladle gazpacho into bowls. Spoon chopped vegetable mixture into middle of each bowl, dividing evenly among bowls. Serve immediately.