Recipe: Gazpacho from Williams-Sonoma's Cookbook, Soups, for Kim

GAZPACHO
Source: Williams-Sonoma Collection: Soup

A specialty of the Andalusia region of southern Spain, this chilled soup tastes as fresh as a salad, highlighting ripe summertime vegetables - particularly tomatoes. A food processor speeds the preparation. (A blender may also be used, but you may need to prepare soup in batches.) If good sun-ripened tomatoes are unavailable, substitute canned plum (Roma) tomatoes. For a spicy version, add a fresh green chili when you puree the vegetables, or a few drops of hot-pepper sauce before serving.

1 1/2 cups (3oz/90g) sourdough or coarse country bread crumbs
1/2 cup (4 fl. oz./125ml) extra-virgin olive oil
2 cloves garlic
1 red onion, finely chopped
1 cucumber, peeled, cut in half lengthwise, seeded and finely chopped
1 green bell pepper (capsium), seeded, deribbed and finely chopped
4 ripe tomatoes, peeled and coarsely chopped
2 cups (16 fl. oz./500ml) tomato juice, chilled
2 cups (16 fl. oz./500ml) water, chilled
1/4 c. (2 fl. oz./60ml) red wine vinegar
salt and white pepper
1 cup (8 fl. oz./250ml) sour cream
1 cup (1 1/2 oz./45g) small croutons (recipe below)
2 eggs, hard cooked, whites and yolks separated and finely chopped

In a food processor fitted with the metal blade, combine bread crumbs, olive oil and garlic and process until they form a smooth paste, stopping 2 or 3 times to scrape down the bowl. Set aside a small handful each of the onion, cucumber and bell pepper in a covered bowl in the refrigerator. Add the remaining onion, cucumber and bell pepper and all the tomatoes to the processor and process until smooth. Transfer to a bowl, cover tightly and refrigerate until well chilled, 2-3 hours. Chill serving bowls.
Using a whisk, stir in tomato juice, water and vinegar. Season to taste with salt and white pepper. Ladle into the chilled bowls and garnish with the reserved vegetables, sour cream, croutons, and chopped eggs. Serves 6-8

CROUTONS:
Cut slightly stale bread into slices 1/2 - 3/4-inch (12mm-2cm) thick. Brush generously with olive oil, melted butter or a mixture of both. Cut into 1/2 to 3/4-inch (12mm-2cm) cubes and spread on a baking sheet in a single layer. Bake in a 350 degreeF (180 degrees C) oven, turning occasionally, until crisp and golden brown, about 30 minutes. Scatter over a thick or robust soup. Croutons may be stored in an airtight container for 2-3 weeks; check for freshness before serving.