- 2 cups cubed day-old country bread, crusts removed
- 2 medium-size garlic cloves, chopped (see Note)
- 1 small pinch of cumin seeds or ground cumin
- Coarse salt (kosher or sea)
- 3 pounds ripest, most flavorful tomatoes possible, seeded and chopped
- 2 small Kirby (pickling) cucumbers, peeled and chopped
- 1 large Italian (frying) pepper, cored, seeded, and chopped
- 1 medium-size red bell pepper, cored, seeded, and chopped
- 3 tablespoons chopped red onion
- ½ cup fragrant extra virgin olive oil
- ½ cup chilled bottled spring water, or more as needed
- 3 tablespoons sherry vinegar, preferably aged, or more to taste
- Finely diced cucumber
- Finely diced peeled Granny Smith apple
- Finely diced slightly under-ripe tomato
- Finely diced green bell pepper
- Slivered small basil leaves
- About 3 tablespoons extra-virgin olive oil, or 2 tablespoons (¼ stick) butter, melted
- 1/3 cup ¼-inch bread cubes
- Place the bread in a bowl, add cold water to cover, and let soak for 5 to 10 minutes. Drain the bread and squeeze out the excess liquid.
- Place the garlic, cumin, and ½ teaspoon salt in a mortar and, using a pestle, mash them to a paste.
- Place the tomatoes, cucumbers, Italian and red peppers, onion, soaked bread, and the garlic pate in a large bowl and toss to mix. Let stand for about 15minutes. Working in two batches, place the vegetable mixture in a food processor and process until smooth, adding half of the olive oil to each batch. Once each batch is finished, puree it finely in a blender, then transfer it to a large mixing bowl.
- When all the gazpacho has been pureed, whisk in the spring water and vinegar. It should have the consistency of a smoothie. Taste for seasoning, adding more salt and/or vinegar as necessary. Refrigerate the gazpacho, covered, until chilled, about 2 hours. Serve the soup in glass bowls or wineglasses with the garnishes.
- For fried croutons: Heat the extra-virgin olive oil in a small skillet over medium heat until a bread cube dropped in the oil sizzles on contact. Add the bread and cook, stirring, until crunchy and golden brown, 1 to 1½ minutes. Using a slotted spoon, transfer the croutons to a plate lined with paper towels to drain.
- For baked croutons: Preheat the oven to 350°F. Toss the bread cubes with 2 tablespoons extra-virgin olive oil or melted butter. Spread the bread cubes out on a rimmed baking sheet and bake until browned, 5 to 8 minutes.