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Gazpacho
3 pounds ripe red tomatoes,, coarsely chopped
3 cups cold water
1 1/2 large cucumbers, peeled, coarsely cut
1 1/2 large onion, peeled, coarsely cut
1 1/2 red bell pepper, coarsely chopped
6 ounces crustless french bread, in bite size pieces
3/4 cup dry white wine
6 tablespoons tomato paste
3 tablespoons red wine vinegar
3 cloves garlic, chopped
3 tablespoons sherry vinegar
croutons
Puree first 10 ingredients in a blender in batches. Strain soup
through sieve, pressing on solids with back of spoon. Season with
salt and pepper. Cover and chill until cold.
Ladle soup into bowls. Serve, passing bowls of croutons and chopped
cucumbers, tomato, and bell peppers separately.
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Gazpacho 15