This refreshing, ﬂavorful gazpacho is great on a warm summer day or evening. Serve with slices of crusty bread.
Adapted from Gregg Sessler of Cava Tapas & Wine Bar.
Makes about 16 servings
5 sprigs thyme, leaves only, chopped
2 English cucumbers, peeled and chopped
1 red onion, chopped
2 yellow bell peppers, seeded and coarsely chopped
2 red bell peppers, seeded and coarsely chopped
6 cloves garlic
1 lemon, zested and juiced
12 large tomatoes, diced
2 (11.5-ounce) cans V-8
8 ounces white bread crumbs, lightly toasted
¾ cup sherry vinegar
¾ cup extra virgin olive oil
2 tablespoons plus 1 teaspoon paprika blend
1 tablespoon salt, or to taste
1 tablespoon white pepper
20 grinds of black pepper
1. In a large nonreactive bowl, combine all ingredients and stir well. Cover and refrigerate overnight to marinate.
2. Transfer to a blender, in batches if necessary, pureeing until smooth. Strain through a sieve. Ladle into bowls and serve chilled.