Spanish Gazpacho

Spanish gazpacho

# 3 (1-inch-thick) slices French bread
# 4-5 medium tomatoes, peeled, seeded and cut in pieces
# 1 medium cucumber, peeled, seeded and cut in pieces
# 1 medium red or green bell pepper, cut in pieces
# 2 garlic cloves, chopped
# 1/3 cup olive oil
# 2 tablespoons white wine vinegar
# 1 teaspoon salt
# 1/2 teaspoon cumin




Spanish Gazpacho - How it works:

Garnishes

* Diced cucumber
* Diced green bell pepper
* Diced tomato
* Chopped onion
* Chopped hard-cooked egg

1. Soak bread in 1 cup water for about 30 minutes.

2. Meanwhile, in food processor or blender, process tomatoes, cucumber, bell pepper and garlic until no large pieces remain.

3. Squeeze bread dry; crumble. Mix bread with oil, vinegar, salt and cumin. Add to vegetable mixture; blend. If gazpacho is too thick, add a little water. Taste for seasoning; if desired, add more salt and cumin.

4. Force gazpacho through strainer or food mill. Refrigerate 2 to 4 hours or until very well chilled before serving.

5. Serve in glasses as a beverage or in bowls as a soup with desired garnishes.

4 servings