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Gazpacho Andaluz

appetizers, soups, vegetables

3 slices bread
4 cloves garlic
3 pounds ripe tomatoes; coarsely chopped
3 green peppers; seeded, coarsely chopped
20 basil leaves
4 teaspoon red or white wine vinegar
1/4 cup olive oil
tomato juice for thinning; optional
1 1/2 teaspoons salt
freshly ground pepper
1/2 English cucumber; cubed
1 medium onion; coarsely chopped

This recipe comes from Manoel, an elegant octogenarian who brought this cold soup to a picnic overlooking the Lake of Geneva, but it travels equally well in the New World. Tear bread in pieces, place in food processor and crumb (about 1 1/2 cups). Remove. Process garlic until chopped. In three batches, blend tomatoes, green pepper, bread crumbs and basil until finely chopped. While processing third batch, add vinegar and olive oil. Combine batches and thin with a little tomato juice, if using. Add salt and pepper to taste. Chill. Serve garnished with cucumber and onion.

Contributor: Katherine Ashenburg - President's Choice Magazine, May,

Yield: 6 servings

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