GAZPACHO WITH GARNISHES
This soup is from the south of Portugal, where the temperature can hover well over 100 degrees in summer
Ingredients:
- 2½ CUPS ¾-INCH CUBES OF DAY-OLD RUSTIC BREAD, CRUST REMOVED -
- 2½ POUNDS VERY RIPE TOMATOES, CORED, SEEDED, AND CHOPPED, OR ONE 35-OUNCE CAN WHOLE PEELED -
- TOMATOES, PREFERABLY SAN MARZANO, WITH THEIR JUIC -
- 1 LARGE RED BELL PEPPER, STEMMED, SEEDED, AND CHOPPED -
- ½ MEDIUM SEEDLESS ENGLISH CUCUMBER, PEELED AND CHOPPED -
- 1 GARLIC CLOVE, CRUSHED -
- LEAVES FROM 4 SPRIGS FRESH OREGANO -
- ¼ CUP EXTRA-VIRGIN OLIVE OIL -
- 1 TABLESPOON PLUS 1 TEASPOON WHITE WINE VINEGAR -
- KOSHER SALT AND FRESHLY GROUND BLACK PEPPER -
- 1 MEDIUM TOMATO, CORED, SEEDED, AND CHOPPED INTO ¼- INCH CUBES -
- ONE ¼-INCH-THICK SLICE PRESUNTO, SERRANO HAM, OR PROSCIUTTO, TRIMMED OF EXCESS FAT AND CUT INTO ¼- INCH CUBES -
- ½ MEDIUM SEEDLESS ENGLISH CUCUMBER, PEELED AND CUT INTO ¼-INCH CUBES -
- 1 CUP ¼-INCH CROUTONS CUT FROM SOME OF THE REMAINING RUSTIC BREAD, TOASTED IN A DRY SKILLET IF YOU WIS -
Instructions:
- Soak the bread in cold water until softened, about 5 minutes. Squeeze dry.
-  Working in batches, dump the wet bread, tomatoes, red pepper, cucumber, garlic, and oregano into a blender and buzz until smooth. Add the oil, vinegar, and ¾ cup of water and whir again. Pass the soup through a fine-mesh sieve, grinding the solids with the back of a ladle to push through as much of the liquid as possible. Pour the soup into a large bowl, cover with plastic, and refrigerate for at least 2 hours, or up to 24 hours. When ready to serve, taste and season with salt and pepper.
-  Fill four small ramekins with the diced tomato, presunto, cucumber, and croutons. Ladle the soup into chilled bowls and encourage your guests to help themselves to the garnishes.