- 1 (4-inch-long) piece of baguette, crust discarded
- 4 garlic cloves
- 4 teaspoons salt
- 4 tablespoons Sherry vinegar (preferably “reserva”), or to taste
- 2 teaspoons sugar
- 1 teaspoon ground cumin (optional)
- 5 pounds ripe tomatoes, cored and quartered
- 32 ounces spicy cocktail vegetable juice, chilled
- 1/2 cup mild extra-virgin olive oil
- Garnish: Finely chopped red and green bell peppers, cucumber, and avocado
Soak bread in 1/2 cup water for 1 minute; then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, vinegar, sugar, cumin, and half the 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. Add cocktail juice.
Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving, garnished with the peppers, cucumber, and avocado.
Makes 8 servings.
Source: Adapted from Classic Andalusian Gazpacho, Gourmet, August 2002.