Gazpacho "El Faro" -- Gourmet, August 2002

The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion — ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through. In this version, cumin lends an intriguing, subtle flavor.

Active time: 30 min Start to finish: 3 1/2 hr
Makes 4 servings.

1 (2-inch-long) piece baguette, crust discarded
2 garlic cloves
2 teaspoons salt ( I probably use less)
2 tablespoons Sherry vinegar (preferably "reserva"), or to taste ( I use balsamic)
1 teaspoon sugar
1/2 teaspoon ground cumin (optional)
2 1/2 lb ripe tomatoes, cored and quartered
1/2 cup mild extra-virgin olive oil (probably less)

Garnish: finely chopped red and green bell peppers or cukes, red onions anything you would like.

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.

Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids. (I don’t do this as I like the fiber)

Transfer to a glass container and chill, covered, until cold, about 3 hours.
Season with salt and vinegar before serving.

Cooks' note: Gazpacho can be chilled up to 2 days.

Adapted from El Faro, Cádiz, Spain