Because Gazpacho Appeases the Gods of Summer...

Last week's interview with The Soup Peddler (a/k/a David Ansel) perhaps left you breathless with his promise to unveil a gazpacho recipe from his book, The Soup Peddler's Slow and Difficult Soups.

But don't be fooled: this recipe actually errs on the side of quick and easy, so let your tastebuds seize the dream.

Gazpacho Andaluz
1/4 cup extra virgin olive oil
4 cloves garlic
1(6-inch) section of baguette, sliced lengthwise
1 onion, chopped
3 very ripe tomatoes, chopped
1 green bell pepper, chopped
1 large cucumber peeled, seeded and chopped
12 oz. tomato juice
3 tablespoons balsamic vinegar
Salt

Heat 1 tablespoon of the olive oil in a frying pan over medium-high heat and saute the garlic until lightly browned. Transfer the garlic to a blender. Heat another 1 tablespoon of the olive oil and cook the bread in the same pan until slightly browned. Transfer the toasted bread to the blender. In the remaining 2 tablespoons olive oil, saute the onion until golden.

Add the onions, tomatoes, bell pepper, cucumber, tomato juice and balsamic vinegar to the blender and puree until smooth (you may need to do this in batches). Season to taste with salt and add more balsamic vinegar, if desired. Serve chilled.

*image courtesy of Stratakos/Ansel