Tomato Cucumber and Pepper Soup (Spanish Gazpacho)

The quintessential ingredients are all here: tomatoes, leftover bread, garlic, and a hint of sherry vinegar.

2 cups bread, crustless, day-old, cubed
2 cloves garlic
coarse sea salt
black pepper, freshly cracked
2 lbs ripe tomatoes, preferably beefsteak, seeded
1 (4") piece English cucumber, peeled and seeded
1 green bell pepper. cut in 1" pieces
2 tsp. red-wine vinegar
1 tsp. sherry vinegar
½ cup extra-virgin olive oil
1 cup water, cold
½ cup extra-virgin olive oil
1 cup rustic bread, torn
coarse sea salt
black pepper, freshly cracked

Make the Gazpacho:
Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil.  Cook for 3 minutes; drain.

Transfer garlic to a blender. Squeeze excess liquid from bread, and transfer bread to blender. Add 2 tsp. salt, the tomatoes, cucumber, bell pepper and vinegars. Purée until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Blend in cold water. Season with salt and pepper. Refrigerate gazpacho until chilled, at least 3 hours (or up to 1 day).

Make the Croutons:
Heat oil in a medium skillet over medium heat until hot but not smoking. Add bread, and fry, tossing constantly, until pale gold and crisp, 6-8 minutes. Using a slotted spoon, transfer bread to a paper-towel-lined plate. Season with salt and pepper.

Divide chilled gazpacho among 6 bowls. Drizzle with oil, and top with croutons just before serving.

Makes 6 servings.