Gazpacho Cordobes

originally from The Gourmet Cookbook

via Sue Gilbert

serves 8

2 pounds tomatoes (or more to taste)

2 red bell peppers

2 pickling cucumbers, peeled and chopped

4 garlic cloves, finely chopped

2 tablespoons sherry vinegar, or to taste

1/2 cup extra virgin olive oil

4 (1/2 inch thick) slices country style bread, with crusts removed

1/2 teaspoon minced tarragon

2 teaspoons salt

1 teaspoon freshly ground black pepper

Place a rack in the upper third of oven and preheat oven to 350 degrees.

Arrange tomatoes and peppers in a layer on a foil-lined shallow pan and roast 30 minutes. Transfer tomatoes to a large glass or ceramic bowl and continue to roast peppers until lightly charred, about 15 minutes more. Transfer peppers, including juices in the pan, to another glass or ceramic bowl and let stand, covered, until cool enough to handle, 20 to 30 minutes.

Peel tomatoes and tear flesh into pieces, catching the juices. Peel peppers, discard seeds and stems, and tear peppers into pieces, keeping the juices. Add peppers to tomato mixture. Strain pepper juices into tomato mixture. Stir in cucumber, garlic, vinegar and oil.

Cut bread into 1-inch pieces and soak in a small amount of water for 10 minutes. Drain bread and stir into tomato mixture along with tarragon, salt and pepper. Refrigerate for at least 8 hours.

Purée mixture in a food processor or blender and return to bowl. Chill covered for 2 hours. Adjust seasonings as needed. For a smoother texture, run the soup through a food mill into another bowl.

Roasting the tomatoes and peppers makes this Gazpacho different. I have not found it necessary to use the food mill because I like the thicker version.