3 medium heirloom tomatoes
1/2 slice bread such as pain levain or sourdough, crust removed
2 medium cucumbers
1 green pepper
1/4 c high-quality olive oil
1 very small white onion, more to taste
1 T. sherry vinegar or lemon juice
Serrano chile, to taste
1/2 T. fleur de sel or kosher salt
sprinkle of ground cumin (optional)
Roughly chop tomatoes, cucumbers, and pepper and place in work bowl of food processor or blender.
Mince onion and chile and add to work bowl.
Tear bread into small
pieces and add to other ingredients.
Process until well blended, then add remaining ingredients and process until smooth.
If you prefer a thinner gazpacho, add 1/4 to 1/2 cup tomato juice.
For a traditional Spanish garnish, make croutons by cutting a few pieces of sourdough or pain levain into chunks, mixing with olive oil and sprinkling with salt, then baking at 350 for 10 minutes.
For a less traditional garnish, dice some avocado.
