Gazpacho Andaluz

From the Summer, Club Argaux Test Kitchen: Gazpacho Andaluz Pair with the 2020 Domaine de la Grangette Poule de Pic Picpoul de Pinet from our Club Argaux Summer delivery!

Ingredients:Makes 4 servings

• 1 (2-inch-long) piece baguette, crust discarded 2 garlic cloves 2 teaspoons salt 2 tablespoons Sherry vinegar (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 Garnish: finely chopped red and green bell peppers

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

Step 2 Blend garlic, 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 or strainer 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. Enjoy!