6 Tbsp (55 grams)Diamond Crystal kosher salt (as salts and brands vary in density, start with 4 Tbsp and then add to your taste or better yet weigh it)
1 1/4 cups white vinegar
2 cups extra virgin olive oil
12 garlic cloves
5 onions, peeled and chopped (omitted in picture)
5 red bell pepper, halved and membrane removed
5 cucumbers peeled,
5 lbs tomatoes
16 ounces bread, sweet batard
Large mouth juicer (food processor, strainer and spatula can serve if you dont have a juicer)
6 quart container for gazpacho
Immersion blender
Small container to hold pulp for reprocessing
Large mouth funnel for reprocessing pulp
3 wide mouth (wide enough for an immersion blender) 2 quart containers
Prepare all vegetables and bread for processing by simply peeling the cucumber, peeling and halving the onions and halving the red bell peppers and slicing off white membranes along interior walls. Tomatoes may need to be sliced in half depending on size. (15 minutes)
Then in a 6 Quart mixing bowl emulsify the olive oil, vinegar, garlic, and salt with an immersion blender. (5 minutes)
Process the tomato and red pepper with the juicer set to SLOW SPEED into the 6 Quart mixing bowl (3 minutes)
Break bread into pieces and 1/2 at a time blend them extensively into the mixture in the 6 Quart mixing bowl with the immersion blender (5-10 minutes). This is your best shot at incorporating the bread without making a mess as only half the liquid has been processed to this point.
Now process the onions and cucumbers also at SLOW SPEED into the 6 Quart mixing bowl. (3 minutes)
Run the pulp the juicer rejects through the juicer at least a couple of times at HIGH SPEED in order to extract as much of the flavor and nutrients as possible. (5 minutes)
Once again blend the entire mixture extensively with the immersion blender
This entire process can be also be accomplished with a blender and strainer, however you will curse the day you made this decision. Recently Calvin however did it this way and found it quick and simple to do.
Refrigerate at least 6 and preferably 24 hours.You will probably find separation in your container which will be resolved if you thoroughly blend several times over the first 24 hours. This continued blending will also insure all bread is perfectly incorporated and the gazpacho texture silky smooth
Serve with garnish of : finely chopped onion, tomato, seeded cucumber, hard boiled egg and homemade croutons.
The immersion blender is your best friend here. Use it often enough and the mixture ,which includes bread crust, will become wonderfully smooth.
