This ingredient works perfectly to thicken and bind the soup, as well as give it a creamy texture and delicious flavour. We also tried this recipe with a commercially sliced white bread, but quickly realized that an artisanal country bread makes a more flavourful soup and croutons. A loaf of country bread from your local bakery makes all the difference.
We thumbed our noses at the classic Spanish version and have replaced green pepper, which imparts an herbaceous flavour to the gazpacho, with a milder red pepper. It not only boosts the red colour of the soup but also cuts the acidity in the tomatoes.
Tomatoes are the star ingredient in this soup, which can be compared to a liquid salad, so we set aside canned tomatoes in favour of ripe, red, in season fresh tomatoes. The best ones are available from July to September. It’s important to blanch, peel and seed them before using as the skin has an unpleasant texture and the seeds will give the soup a bitter taste.
A good amount of olive oil is needed to create the perfect emulsion and to enrich the soup. Go for the best quality olive oil you can find. It helps bring out the flavours of the vegetables, so the higher-quality oil you use, the better your gazpacho will taste.