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Andalusian Gazpacho Recipe

Ingredients

• 3 pounds (about 4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks
• 1/2 pound (about 1 small) cucumber, peeled, seeded, and cut into rough 1-inch chunks
• 1/3 pound (about 1 small) red onion, peeled and cut into rough 1-inch chunks
• 1/3 pound (about 1 medium) green or red bell pepper, cored, seeded, and cut into rough 1-inch chunks
• 2 cloves garlic, peeled and smashed
• 1 1/2 teaspoons kosher salt, plus more to taste
• 4 ounces (about 2 slices) white sandwich, French, or Italian bread, crusts removed, torn into rough 1-inch pieces (see note)
• 1 cup extra-virgin olive oil, plus more for serving
• 2 tablespoons sherry vinegar, plus more for serving
• 2 tablespoons finely minced chives
• Freshly ground black pepper

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