Gazpacho Andaluz

• 3 lbs tomatoes, very ripe (the best are hothouse)
• 12 bell pepper (I use red)
• 1 small day-old baguette
• 34 cup olive oil
• 1 large onion
• 1 large cucumber
• 2 small carrots
• 2 garlic cloves
• 12 cup balsamic vinegar (or to taste)
• 12 cup water
• 1 teaspoon paprika
• salt
• hard-boiled egg
• diced bell pepper
• diced cucumber

1. To start, chop the cucumber and soak it with the stale baguette in the water.
2. The water should saturate the bread well, but not drown it.
3. Salt the water with up to a 1/2 tbsp of salt.
4. Let soak.
5. If your bread is too fresh, sit it out in the sun for a few hours to harden.
6. Peel the skin off the tomatoes.
7. Ripe tomatoes peel easier and have the best flavor.
8. If your tomatoes are uncooperative, plunge them into hot water for a few seconds to loosen the skin.
9. Pass the peeled tomatoes through a blender.
10. Puree away.
11. Pass the remaining soup ingredients through the blender, including the soaked baguette and cucumber.
12. Blend your two blended batches together until well mixed.
13. Taste and adjust salt, vinegar, if necessary.
14. You may even want to add a few more peeled tomatoes if the soup tastes too bell peppery.
15. Refrigerate for 4 hours before serving.
16. Top with garnishes and enjoy!
17. For Vegan option omit the eggs.

tomatoes, bell pepper, baguette, olive oil, onion, cucumber, carrots, garlic, balsamic vinegar, water, paprika, salt, egg, bell pepper, cucumber

Taken from www.food.com/recipe/gazpacho-andaluz-23237 (may not work)