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Gazpacho
5-6 medium tomatoes, peeled, seeded, and diced
1/2 medium onion, diced
1 small clove garlic
1 medium cucumber, peeled and diced
1 small bell pepper, diced
1/2 cup bread crumbs
1/2 cup high quality olive oil
2 Tbs. wine vinegar
S & P to taste
In a blender add all of the vegetables. Blend until fairly smooth.
Add the bread crumbs. If necessary add a small amount of tomato
juice or cold water to maintain the consistency. While the blender
is running on medium slow, slowly add the olive oil. Place the
soup in a serving dish. Refrigerate at this point until serving
time. Prepare dishes of diced tomatoes, cucumbers, pimiento or
bell pepper, hard boiled egg, and crutons. Allow guests to garnish
their soup.
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Gazpacho 23