ripe tomatoes, coarsely chopped
red bell pepper, coarsely chopped
small red onion, coarsely chopped
English cucumber, half coarsely chopped and half finely chopped
olive oil, plus more for serving
red wine vinegar or sherry vinegar
kosher salt and black pepper
chopped fresh flat-leaf parsley
country bread, for serving
- In a blender, working in batches, puree the tomatoes, bell pepper, onion, garlic, and coarsely chopped cucumber. Transfer to a bowl and stir in the oil, vinegar, 1½ teaspoons salt, and ½ teaspoon black pepper. Refrigerate at least ½ hour and up to 1 day.
- Top the gazpacho with the parsley and finely chopped cucumber. Drizzle with additional oil and serve with the bread.