Gazpacho

prep time:: 10 min
total time:: 30 min

Makes 6-8 servings

Jody

Recipe from my student days in Barcelona

ingredients

2 1/2 to 3 lbs. very ripe tomatoes
1 green pepper
1 large onion chopped
3 or 4 cloves of garlic
2 or 3-day-old baguette
1 cup olive oil
1/2 c. red wine vinegar
1 c. water
salt and pepper to taste

add-ons

finely chopped peppers
croutons
hard-boiled egg, chopped
finely chopped onion

directions

Smash tomatoes and chop up onion, garlic and pepper very small. A food processor works well for this task. Tear the bread into pieces and use the bread like a sponge to absorb the liquids. Use only as much bread as needed to absorb the juices from the tomato mixture. Add the oil and vinegar slowly then add the water. Mix well. Using a food mill, sieve the mixture into a non-metallic bowl, add salt and pepper to taste, and refrigerate at least 24 hours. Keeps for 2-3 days.