Creamy Gazpacho Andaluz

Name: Creamy Gazpacho Andaluz
Yield: Serves 4 to 6
Cuisine: Europe, Spanish & Portuguese
Ingredients: 3 pounds (about 6 medium), ripe tomatoes, cored; 1 small, cucumber, peeled, halved, and seeded; 1 medium, green bell pepper, halved, cored and seeded; 1 small, red onion, peeled and halved; 2 medium, garlic cloves, peeled and quartered; 1 small, serrano chile, stemmed and halved lengthwise; , kosher salt (see note); 1 slice, high-quality white sandwich bread, crust removed, torn into 1-inch pieces; 1/2 cup, extra virgin olive oil, plus extra for serving; 2 tablespoons, sherry vinegar, plus extra for serving (see note); 2 tablespoons, finely minced parsley, chives, or basil leaves; , ground black pepper

Main Courses
Europe
Spanish & Portuguese
Fruits & Vegetables
Vegetables
Vegetarian
Make Ahead
Soups

By J. Kenji Lopez-Alt ･ Appears in Cook's Illustrated July/August 2010, America's Test Kitchen TV

Most Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous version is a creamy puree. But to get it right, we’d need more than just a good blender.

SERVES 4 to 6

TIME 35 minutes, plus 30 minutes resting and 2 hours chilling

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