This soup is from the south of Portugal, where the¬†temperature can hover well over 100 degrees in¬†summer
- 2¬Ĺ CUPS ¬ĺ-INCH CUBES OF DAY-OLD RUSTIC BREAD, CRUST REMOVED -
- 2¬Ĺ 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 -
- ¬Ĺ MEDIUM SEEDLESS ENGLISH CUCUMBER, PEELED AND CHOPPED -
- 1 GARLIC CLOVE, CRUSHED -
- LEAVES FROM 4 SPRIGS FRESH OREGANO -
- ¬ľ 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 ¬ľ- INCH CUBES -
- ONE ¬ľ-INCH-THICK SLICE PRESUNTO, SERRANO HAM, OR PROSCIUTTO, TRIMMED OF EXCESS FAT AND CUT INTO ¬ľ- INCH CUBES -
- ¬Ĺ MEDIUM SEEDLESS ENGLISH CUCUMBER, PEELED AND CUT INTO ¬ľ-INCH CUBES -
- 1 CUP ¬ľ-INCH CROUTONS CUT FROM SOME OF THE REMAINING RUSTIC BREAD, TOASTED IN A DRY SKILLET IF YOU WIS -
- 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 ¬ĺ 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.