Gazpacho

Ingredients

• fresh, peeled tomatoes of best quality/2 pounds
• 1 large yellow onion, peeled and quartered
• 3 cloves garlic
• 1 medium green bell pepper, seeded and quartered
• 1 cucumber, peeled and seeded, chopped
• 2-3 slices stale white bread, soaked in water and wrung out
• 1/2 cup peeled almonds
• red wine vinegar
• salt, pepper, olive oil

Directions

dip tomatoes in boiling water to remove skins, but don't cook them. Remove seeds and set peeled flesh aside. Discard seeds. In a blender or a food processor, grind up tomatoes (in batches), onion, garlic and bell pepper. These should be adjusted according to your taste. Add bread and almonds to mixture, and continue processing until smooth. Add salt, pepper and vinegar to taste. Drizzle on olive oil and serve in teacups or small bowls garnished with cucumber chunks. The Spanish people always drink Gazpacho, it is an American twist to eat it like soup.

Submitted 6/13/05.
Source: my family in Spain
Submitted By: molly hermogeno
molly.garza@erac.com
Gazpacho