Instructions

01
In a large bowl, combine bread cubes and cold water. Let soak for 5 minutes until the bread is thoroughly softened.
Herb says
Soaking bread gives your gazpacho body and turns cheap carbs into texture magic.
02
In a blender, add soaked bread (squeeze out excess water first), tomatoes, cucumber, red bell pepper, red onion, garlic, and half of the chickpeas. Puree until smooth, about 1 minute.
03
Add the drained sardines, reserved sardine oil, parsley, mint, sherry vinegar, lemon juice and zest, kosher salt, and black pepper. Blend until completely smooth and creamy.
Herb says
Sardines are natural emulsifiers, so blending them makes the soup velvety and rich, no cream required!
04
With the blender running on low, slowly stream in the extra 2 tablespoons of olive oil until fully incorporated and the soup looks glossy.
05
Taste and adjust salt, pepper, and acidity as needed. If the gazpacho is too thick, blend in up to 1/2 cup more cold water to reach your desired texture.
06
Chill the gazpacho in the refrigerator for at least 1 hour, covered.
Herb says
Chilling lets the flavors meld and tames any raw onion bite, science works best when it's cold sometimes.
07
To serve, ladle gazpacho into bowls. Garnish with remaining chickpeas, extra chopped cucumber, diced tomato, sardine fillets, a drizzle of olive oil, and herb sprigs.
08
Serve immediately while cold.

HERB