Gazpacho “El Faro”

Gazpacho "El Faro"

By Terry Donley Published: July 24, 2017



    1. Soak bread in ½ cup water for 1 minute, then squeeze dry, discarding soaking water.
    2. Mash garlic to a paste with salt.
    3. Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin and half of the tomatoes in a food processor until tomatoes are finely chopped.
    4. Add remaining tomatoes with motor running and, when very finely chopped, add oil in slow stream, blending until as smooth as possible, about 1 minute.
    5. Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
    6. Transfer to a glass container and chill, covered, until cold, about 3 hours.
    7. Season with salt and vinegar before serving.