Gazpacho

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Ingredients:
2 large cucumbers, peeled and coarsely chopped
10 medium tomatoes, peeled, seeded and coarsely chopped
1 large onion, coarsely chopped
1 medium green pepper, deribbed, seeded and coarsely chopped
4-6 garlic cloves, minced
4 cups coarsely crumbled French bread, crusts trimmed
4 cups cold water
1/2 cup red wine vinegar
4 tsp. salt
4 Tbs. olive oil

Garnish
1 cup bread cubes cut into 1/4 inch cubes
1/2 cup finely chopped onions
1/2 cup peeled and finely chopped cucumbers
1/2 cup finely chopped green peppers
1/2 cup chopped tomatoes

Preparation:
In a deep bowl, combine coarsely chopped cucumbers, tomatoes, onion, green pepper, garlic, and crumbled bread, and mix together thoroughly. Stir in the water, vinegar and salt. Ladle the mixture, about 2 cups at a time, into a blender and blend at high speed for one minute, or until reduced to a smooth purée. Pour the purée into a bowl and with a whisk beat in the olive oil.

Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled. Just before serving, whisk or stir the soup lightly to recombine it.

Serving Suggestion:
Ladle soup into bowls and put small bowls of garnish on the table.

History:
Page 5 of the Foods of the World (Time-Life Books); Recipes: The Cooking of Spain and Portugal.