Strawberry and Fennel Gazpacho

Ingredients

• 1 cup cubed day-old country bread
• crusts removed
• 2 pounds ripest
• most flavorful tomatoes
• seeded; 2 tablespoons finely diced
• for garnish
• the rest chopped
• 2 pound strawberries
• hulled; 2 tablespoons finely diced
• the rest chopped
• 1 large green bell pepper
• cored and seeded; 2 tablespoons finely diced
• the rest chopped
• 1/4 medium-size fennel bulb; 2 tablespoons finely diced
• the rest thinly sliced
• 1/4 cup extra-virgin olive oil
• plus more for drizzling
• 1 1/4 cups chilled bottled spring water
• 2 medium-size garlic cloves
• crushed with a garlic press
• Coarse salt (kosher or sea)

Instructions

1. Place the bread in a bowl, add cold water to cover, and let soak for 5 to 10 minutes.
2. Drain the bread and squeeze out the excess liquid.
3. Place the soaked bread and the chopped tomatoes, strawberries, green pepper, and fennel in a large bowl.
4. Toss to mix and let stand for 15 minutes.
5. 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.
6. Once each batch is finished, puree it finely in a blender, then transfer it to a large mixing bowl.
7. Add the spring water and garlic (the gazpacho should have the consistency of a smoothie).
8. Season the soup with salt to taste and refrigerate it, covered, until chilled, about 2 hours.
9. Meanwhile, place the finely diced tomato, strawberries, green pepper, and fennel in a bowl and toss to mix.
10. Spoon the diced tomato mixture into shallow bowls and ladle the chilled gazpacho on top.
11. Drizzle olive oil over the surface and serve.