The Only Gazpacho Recipe You Need Right Now

washingtonpost.com

Julie Dewberry Oliver

subheading: FOR THE GAZPACHO:

2 pounds plum or Roma tomatoes, cut into quarters

1 medium cucumber, peeled and cut into chunks (seeded or seedless) cucumber

1⁄2 green bell pepper, seeded and coarsely chopped

1 clove garlic

2 tablespoons sherry vinegar, or more as needed (see headnote)

1⁄2 cup water

3⁄4 cup extra-virgin olive oil

1 to 2 teaspoons kosher salt

subheading: FOR OPTIONAL GARNISH:

Rustic white bread, griddled in a skillet with olive oil or brushed with olive oil and broiled (whole or torn into croutons)

12 cherry tomatoes, each cut into halves or quarters

1 medium cucumber, preferably seedless, peeled and cut into ½-inch cubes

2 tablespoons finely chopped red onion or shallot

1 tablespoon sherry vinegar

3 tablespoons extra-virgin olive oil

Coarse sea salt

Directions at washingtonpost.com

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