Classic Andalusian Gazpacho

• 1 (2-inch-long) piece baguette, crust discarded
• 2 garlic cloves
• 2 teaspoons salt
• 2 tablespoons Sherry vinegar (preferably "reserva"), or to taste
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin (optional)
• 2 1/2 lb ripe tomatoes, cored and quartered
• 1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
• Garnish: finely chopped red and green bell peppers

1. Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
2. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).
3. Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped.
4. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
5. Force soup through a sieve into a bowl, pressing firmly on solids.
6. Discard solids.
7. Transfer to a glass container and chill, covered, until cold, about 3 hours.
8. Season with salt and vinegar before serving.

garlic, salt, sherry vinegar, sugar, ground cumin, tomatoes, extravirgin olive oil, red and

Taken from www.epicurious.com/recipes/food/views/classic-andalusian-gazpacho-106874 (may not work)