Combine two-day-old bread with a craving for a cold, light summer soup, and what do you get? Gazpacho, of course! (Did you know that stale bread is a defining ingredient of original Andalucian gazpacho? I didn’t, until a year or two ago, although I’ve been making “gazpacho” for years.)
I have no tomatoes, but I do still have half of the best watermelon ever. Watermelon gazpacho it is, then. We ate this light, bright, refreshing soup with grilled flank steak for the perfect summer supper.
The bread I used was a fairly sour sourdough. If your bread is less sour, you may want to increase the amount of vinegar. Of course, all of the ingredients are to taste anyway.