Gazpacho with Ancho Oil
1 ½ cups of bread
cut about 1"thick
2 lbs. very ripe tomatoes
seeded and rough chopped
1 each cucumber
peeled, seeded, and chopped
2 red bell peppers
seeded and rough chopped
1 each small onion
peeled and rough chopped
3 each garlic clove
coarsley chopped
4 tbsp sherry vinegar
1 1/2 cup extra-virgin olive oil
salt and pepper
2 oz dried ancho chilies
stemmed, seeded, torn into pieces
2 each garlic cloves
1 each red Fresno chili or jalapeño
stemmed, seeded
1 cup vegetable oil
2 tbsp red wine vinegar
1 tsp ground coriander
1 lemon peel
1-inch strip
generous pinch
1/2 cup almonds
toasted and pulsed in food processor
1/2 bunch parsley
finely minced
1 each cucumber
sliced into ¼” rounds and cut halfway through the middle of the round so it can sit on the rim of the cup (think of a slice of lemon in a cocktail, depending on the thickness of the cup, you may need to cut a notch into the slice of cucumber)
For the Gazpacho
Soak bread for ½ hour in a small bowl in water to cover. Squeeze out moisture with your hands.
Purée bread, cucumbers, tomatoes, peppers, onion, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season with salt and pepper to taste. Chill gazpacho in refrigerator for at least 2 hours.
For the Ancho Oil
Heat first 7 ingredients in a small saucepan over medium heat until fragrant and just beginning to bubble. Remove from heat. Let steep for 1 hour, add salt and blend mixture in a blender until smooth. Strain through a fine-mesh sieve into a small bowl; discard solids in sieve.
To Serve
Ladle soup into demitasse cups, drizzle with ancho oil and garnish with toasted almonds and parsley. Put a slice of cucumber on the rim of the cup.
For a gluten-free version, substitute with gluten-free bread.