The Must-Make Summer Dish (Gazpacho) | Julia at Home

Cut 3 pieces of bread into smallish pieces, leaving the crust on to make rustic croutons.

Minced 1 clove of garlic and let it sit with 1.5 tablespoons of olive oil and a pinch of salt for 20 minutes to create garlic oil.

Strain out the garlic from the oil to avoid burning in the oven.

Toss the bread pieces with the garlic oil and spread them onto a rimmed baking sheet.

Bake in a 350-degree oven for about 15 minutes, stirring occasionally to ensure even toasting.

Chop half of a sweet onion (Vidalia or Walla Walla) as small as possible and add it to a large glass serving bowl.

Slice 1.5 pounds of tomatoes into quarter-inch thick pieces and add them to the bowl.

Cut the top and bottom off of 1 red bell pepper, remove the core, and chop it into quarter-inch pieces before adding it to the bowl.

Peel one cucumber and leave the peel on the other, cut them in half lengthwise, scrape out the seeds, and chop into quarter-inch pieces before adding to the bowl.

Grate 2 garlic cloves using a rasp-style grater and add to the bowl.

Sprinkle 2 teaspoons of salt over the vegetables and add 1/3 cup of sherry vinegar, letting them sit for a few minutes to draw out moisture and flavor.

Check the croutons and remove them from the oven when golden brown and set aside to cool.

Add tomato juice to the bowl of vegetables after they have released some liquid.

Equipment Needed

Dietary