Gazpacho

Gazpacho (TW Andalucian Recipe)

Yield:  4 lunch servings

Ingredients

2 pounds (4) tomatoes, the more ripe the better

1 cucumber

3-4 cloves garlic

½  bell pepper

1 cup stale white bread, moistened with water (about 1 mini french baguette loaf 1-3 days old)

1/4 cup olive oil

2 tablespoons vinegar (recommended: sherry, red wine or white wine)

2 teaspoons salt (or more to taste)

Method

1. Fill a small bowl with 2 cups water and add stale bread and set aside
2. Add tomato, cucumber, bell pepper and garlic to blender/food processor/immersion blender
3. Add bread and water to blender along with olive oil, vinegar and salt to taste
4. Blend until smooth
5. Add additional olive oil, vinegar or salt to taste
6. Strain through a fine mesh strainer
7. Discard solids or use them for a tomato based sauce or squeeze out liquid, add breadcrumbs and make croquettes
8. Chill for at least three hours to overnight for best taste

Buen Provecho!