Spanish: Gazpacho 16 by Recipe Cottage

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	Gazpacho 16

		Spanish Gazpacho fist-sized piece old dry French-style bread 3-4 cloves garlic 1 medium green pepper 1 1/2 pounds very ripe tomatoes, scalded, peeled and cored 1 medium cucumber, peeled 1 cup good olive oil 1 teaspoon salt 1/2 teaspoon sugar vinegar to taste ground cumin pinch hot paprika (optional) If tomatoes are not excellent add a little tomato paste. Soak bread in water until soft. Blend soaked bread with all the other ingredients except the olive oil to a smooth paste adding cold water if necessary. Add olive oil in a steady stream while continuing to blend...some people use a great deal of oil, others very little. Chill thoroughly...at least a several hours. At this point the gazpacho can be kept for days in the refrigerator. Before serving taste for salt and vinegar and add cold water if mixture is thicker than a cream soup. (If too thin add a little more soaked bread.) To be really authentic pass small dishes of diced cucumber, green pepper and croutons to garnish. Note: Some non-Spanish recipes include onion but this is not advisable as it gives an unpleasant aroma after a few hours.