Gazpacho

4 to 6 servings

* Cucumbers, peeled, seeded and diced -- 2
* Bell pepper, chopped -- 1
* Onion, chopped -- 1
* Garlic, crushed -- 2-3 cloves
* Tomatoes, diced -- 1 1/2 to 2 pounds
* Water or tomato juice -- 1 cup
* Red wine or sherry vinegar -- 1/4 cup
* Breadcrumbs -- 1/2 to 1 cup
* Olive oil -- 1/3 cup
* Salt and pepper -- to taste

Method

1. Working in batches, puree the cucumbers, pepper, onion and garlic in a food processor or blender until smooth. Strain through a sieve into a large bowl.
2. Add the tomatoes to the food processor or blender and puree. Strain through the sieve into the bowl with the cucumber-pepper puree.
3. Whisk in the water or tomato juice, breadcrumbs and olive oil. Season with salt and pepper.
4. Chill for at least 1-2 hours. Adjust seasoning and serve in a large bowl with any desired garnishes (see below).