I feel kind of bad posting a recipe that
leaves out what is arguably the most important ingredient, and such is
the case with this gazpacho. This garden salad masquerading as a cold
soup was originally a way for field hands to stretch their resources by
crumbling up stale bread into a mixture of crushed tomatoes, cucumbers,
and peppers.
Sorry, panzanella, but I’ve never
been a big fan of the whole wet bread thing. Even versions I’ve had
where the crumbs where completely pureed in, weren’t as pleasing to me
as all-veg versions. Besides, some culinary traditions are simply
leftover from a time when people had to do it that way, you know, so
they wouldn’t starve to death. I call this the rutabaga syndrome.