Ingredients
3 large tomatoes, halved1 country-style bread loaves, crusts removed, cut into 1/2-inch pieces (about 2 cups)
2 red bell peppers, seeded, diced
2 cups English hothouse cucumber, peeled and chopped
2 cups red onion, chopped
1/3 cup Sherry wine vinegar
1 cup extra-virgin olive oil
3 small garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
2 ½ cups water
1 cup roasted peanuts
Directions
Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes. Transfer chopped tomatoes and tomato juices to large glass bowl. Add next 9 ingredients. Let stand at room temperature 1 hour. Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.
Recipe courtesy of Chef JJ Johnson