3 day-old rolls, cubed or broken into pieces (about 3 cups)
2 Tablespoon chopped cilantro
Salt and pepper to taste
In a large pot, combine all ingredients and puree with a food processor, blender or hand-held immersion blender. Pour the mixture through a fine strainer to remove the excess vegetable skin and pulp. This will ensure your gazpacho achieves the best consistency. Refrigerate soup for at least 24 hours for best flavor. Serve very cold and garnish with chopped cucumber and extra virgin olive oil.
Other garnish ideas: Sliced avocado, diced red onion or diced yellow tomatoes for contrast.
To Store: Refrigerate in an airtight container for up to one week.
Recipe courtesy of Tony Nasello, The Lost Italian 2014.