Spanish: Gazpacho 18 by Recipe Cottage

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	Gazpacho 18

		Gazpacho 2 medium-sized cucumbers, peeled and coarsely chopped 5 medium-sized tomatoes, peeled and coarsely chopped 1 large onion, coarsely chopped 1 medium-sized green bell pepper, seeded and coarsely chopped 2 tsp (10 ml) finely chopped garlic 4 cups (1 L) coarsely crumbled French or Italian bread, trimmed of crusts 4 cups cold water 1/4 cup (60 ml) red wine vinegar 4 tsp (20 ml) salt 4 Tbs (60 ml) olive oil 1 Tbs (15 ml) tomato paste 1 cup (250 ml) croutons (fried bread cubes, approx. 1/4 in (1 cm) square) 1/2 cup (125 ml) finely chopped onions 1/2 cup (125 ml) finely chopped cucumbers 1/2 cup (125 ml) finely chopped green bell peppers Combine all the soup ingredients in a large bowl and mix to combine. Ladle this mixture, about 2 cups (500 ml) at a time into a blender or food processor and blend at high speed until reduced to a smooth puree. Place in a jug or covered bowl and refrigerate until well chilled, at least 2 hours. Stir immediately before serving. Serve with the garnishes in small bowls for the diners to help themselves from. Serves 6 to 8.