veganWash the vegetables
Rinse the ripe Tomatoes, Cucumber, Green Bell Peppers, and Onion under cold running water, then pat them dry so they are easier to chop cleanly.
Chop and crush
Peel the cucumber, trim out the stems, seeds, and white ribs from the peppers, and finely chop the onion. Dice the tomatoes into bite-size pieces, then cut the Stale Country Bread into thick slices or large cubes if it is still whole. Peel the Garlic and mash it with a pinch of the Fine Sea Salt into a smooth paste using the flat side of a knife or the back of a spoon.
Mix the base
In a large bowl, whisk together the garlic paste, Oregano, Extra Virgin Olive Oil, Red Wine Vinegar, the remaining salt, and the cold Water until the mixture is evenly blended and lightly cloudy.
Assemble the bowl
Add the bread, tomatoes, cucumber, peppers, and onion to the bowl. Pour the seasoned liquid over the top and toss very gently just until everything is moistened; the bread should soften but still hold some shape.
Rest and serve
Let the gazpacho sit for 10 minutes so the bread softens and the flavors come together. Taste and adjust the salt or vinegar if needed, then ladle it into shallow bowls and finish with a few optional Ice Cubes if you want it extra cold.
