Ingredients
2 cups young balsamic vinegar 2 pounds ripe tomatoes 1 English (hothouse) cucumber 1 red onion 1 yellow bell pepper 1 red bell pepper 3 slices day-old sourdough French bread, crusts removed and torn 3 cups tomato juice 2 garlic cloves, minced 3 cups vegetable broth 2 tablespoons extra-virgin olive oil, plus more for garnish 1 tablespoon mild smoked Spanish paprika (pimenton de La Vera) 1 teaspoon ground cumin Coarse salt and freshly ground pepper, to taste 2 tablespoons finely shredded fresh cilantro 2 tablespoons finely shredded fresh mint 1 tablespoon finely chopped fresh lemon zestDescription
In Spain, The Vegetables For This Chilled Soup Are Traditionally Warmed In The Summer Sun, To Release Their Flavors. It Is Also Common To Season The Soup With A Little Of The Famed Local Smoked Paprika. Serve The Gazpacho With Garlic Toasts. '
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