California-Style Spanish Gazpacho

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SF Gate


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2 1/2 pounds tomatoes, heirloom or garden variety, about 3-4 large

1/2 red bell pepper, cut into large chunks

2 cloves garlic, with husks

1/2 onion, cut into large chunks

3 tablespoons fruity-style olive oil

1 teaspoon sea or kosher salt + plus more to taste

1/2 cucumber, peeled and chopped

2 slices artisan or Italian bread, crusts removed, soaked briefly in water and squeezed

1 cup cold water

1 tablespoon sherry vinegar, or to taste

Freshly ground pepper to taste


1/2 red bell pepper, diced

1/2 cucumber, diced

1/2 red onion, diced

2 slices artisan bread, brushed with oil, cut into medium dice and toasted

2 tablespoons olive oil

1 clove garlic, minced

1 tablespoon minced parsley

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