Gazpacho Soup

2 lb. ripe tomatoes, seeded, cored, and chopped

1/2 lb. sweet cherries, pitted

1 Anaheim pepper, stemmed, seeded, and chopped

1 1/2 cups day-old cubed crustless rustic white bread (2oz)

1/3 cup red onion, chopped

1/4 cup sherry vinegar

1 garlic clove, finely chopped

1/2 cup olive oil

Kosher salt and pepper

In a large bowl, toss the tomatoes with the cherries, pepper, bread, red onion, vinegar, garlic, 1/2 cup olive oil, and a very generous pinch each of salt and pepper. Let the gazpacho base stand at room temperature for 2 hours. 

In batches, puree the gazpacho base until very smooth, about 2 minutes. Transfer to another large bowl. Cover and refrigerate for at least 3 hours or overnight. 

When ready to serve spoon room-temperature gazpacho into a bowl, drizzle with balsamic, add a few bread croutons, and diced vegetables with a basil chiffonade.

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