Gazpacho

Ingredients:

• 5 slices stale artisan bread, crust removed
• Water
• 5 large ripe tomatoes
• 3/4 large cucumber, peeled, chopped
• 1 celery stalk, chopped
• 1 green pepper, deseeded, roughly chopped
• 2 scallions, trimmed, roughly chopped, more for garnish
• 2 garlic cloves, peeled, roughly chopped
• olive oil
• 1 lemon or large lime, juice of
• Salt and pepper
• 1 tsp cayenne pepper, optional
• Sugar
• Mint leaves, stems removed, ripped or chopped
• Cilantro leaves, stems removed, ripped or chopped

Instructions:

1. Place the bread slices in a bowl with 1/2 cup of water. Let it soak while you work on the tomatoes.
2. Remove the tomato tops. Place the tomatoes in a large pot of boiling water for 40 seconds or so. Remove the tomatoes from the water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
3. In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, scallions and garlic. Top with the soaked bread. Pour 1/2 cup olive oil and the lemon juice. Run the processor for a few seconds then add the salt, pepper, cayenne pepper (optional) and a pinch of sugar; blend.
4. Test the gazpacho, and if it’s too thick, add a little water and blend again until you reach the desired texture.
5. Transfer the gazpacho to a glass bowl or jug and cover. Refrigerate for a couple of hours, or overnight for a mover developed flavor.
6. When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped scallions, if you like.

https://www.themediterraneandish.com/easy-tomato-gazpacho-recipe/