adapted from Williams Sonoma recipe (williamssonoma.com)
1/2 red onion, cut into 3/8-inch dice
3 lb. heirloom tomatoes, cored and cut into 3/8-inch dice
1 1/2 cucumbers, peeled, seeded and cut into 3/8-inch dice
1 Tbs. plus 1/2 tsp. kosher salt, plus more, to taste
5 tsp. fresh lemon juice
4 Tbs. olive oil
2 tsp. minced fresh flat-leaf parsley
Freshly ground pepper, to taste
2 garlic cloves
1/2 tsp. minced fresh thyme
2 Tbs. sherry vinegar
2 cups cubed French bread
1 large red bell pepper, seeded and cut into 3/8-inch dice
Crème fraîche for garnish
In a small bowl, stir together 1/2 cup of the onion, 1 cup of the tomatoes, 3/4 cup of the cucumbers, the 1/2 tsp. salt, 1 tsp. of the lemon juice, 1 Tbs. of the olive oil, the parsley and pepper. Cover with plastic wrap and refrigerate until ready to serve.
In a food processor, combine the remaining onion with the remaining 4 tsp. lemon juice, the 1 Tbs. salt, the garlic, thyme, vinegar and bread. Puree until the mixture is smooth, about 2 minutes, stopping the processor to scrape down the sides of the bowl with a rubber spatula as needed. Add the remaining tomatoes and cucumbers along with the bell pepper. Puree until the mixture is completely smooth, 2 to 4 minutes. Season with pepper. Transfer the soup to a large bowl, cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.
Just before serving, transfer the soup to the food processor. With the motor running, slowly stream in the remaining 3 Tbs. olive oil and puree for 1 minute. Taste and adjust the seasonings with salt and pepper.
Ladle the gazpacho into tumblers or bowls. Garnish each portion with crème fraîche and a heaping spoonful of the diced vegetables. Serves 4 to 6.