1 loaf of 1 -2 day old French bread, cut into 1/2″ squares (for airy, crunchy croutons, look for light and fluffy French bread, rather than heavier dense bread)
1 – 2 t of granulated garlic or garlic powder, to taste
4 pounds ripe tomatoes, preferably smaller cocktail or Campari tomatoes, cored and cut in half
1 Anaheim chili, cored and seeded
1/2 English cucumber (about 3/4 of a pound), roughly peeled with a little green remaining, seeded and cut into large chunks
1/2 shallot, about 1 1/2″ long, peeled
2 cloves garlic, peeled and smashed
1 1/2 T Spanish sherry vinegar
1 t kosher salt, preferably Crystal Diamond
1 cup high quality extra-Virgin oil
Fresh chives, cut in 1/4″ pieces
Instructions
For the croutons:
Preheat the oven to 375 degrees. Put the bread cubes in a bowl and toss with garlic powder, salt and pepper. Toss with your hands to combine. Add the olive oil in a stream to evenly cover the bread cubes and toss with your hands again. You may add a little more olive oil if you like and toss again.
Line a sheet pan with a piece of parchment paper. Place croutons on the lined sheet pan. Put in the oven, checking every 5 minutes, turning as needed. Croutons should be done within 15 minutes. Allow to cool and store in an airtight container. May be made several days in advance if stored properly.
For the gazpacho:
At least half an hour before serving rinse serving your serving glasses in water and put in the freezer. You can do this a day ahead of time. You can serve this soup in a regular bowl, but a well chilled glass makes for a great presentation.
This recipe makes a lot of soup so you will need to work in two batches to fit in your blender. Put half the tomatoes, chili, cucumber, shallot, garlic, vinegar, salt and pepper in your blender. Blend on high for 2 – 3 minutes. If using a Vitamix, blend on smoothy setting. Add the olive oil and blend again for another 2 -3 minutes. If using a Vitamix, blend on smoothie setting. Repeat with second batch. The gazpacho should be thick and creamy as the olive oil emulsifies with the liquid.
Pour the gazpacho into a pitcher, cover and refrigerate, preferably overnight to fully chill and for the flavors to meld.
When ready to serve pour into chilled glasses, stream a little olive oil over the top, garnish with croutons and chopped chives.