Thickening Gazpacho

"My name is Brandon Sarkis on behalf of Expert Village. Today I will be making a quick and easy Spanish Gazpacho. Alright so I have added some more water to it to thin it out a little bit and now what we are going to do is add the bread so throw all of that in there at once. The bread is going to act as a thickener. We are going to treat the bread the same way as we did the onions. Just put the bread right on top of it and give it a whirl. Most modern recipe versions of gazpacho you will not see the bread added in there or you will see toast or something on top. The most traditional form actually has you take a mortaring pencil to the garlic and the bread and oil to make a paste out of the bread but we are not going to be doing that today because we have a hand mixer. What we are going to add in are the red and green peppers. We will do one at a time though because you can add too much at one time. We will do half at a time so I just put half of the green ones in. With the green peppers I usually try not to chop them down too small because I want to see a little bit of color in there and the same thing with the red peppers. A little bit of color is not so much a bad thing. Now let's throw those red peppers in. With the red peppers you will see that they will put a little bit more of the red color into the soup. A lot of times you will go somewhere and see bright red gazpacho and that would not be a traditional color for gazpacho. The gazpacho should be a pinkish color due to the aeration of the oil with the tomato. Started to splatter a little bit. We will move on to our last step now."