Gazpacho

• ripe tomatoes; 2 lbs, cored, skinned, and chopped into small pieces
• bell peppers (red + green or orange); 2 medium, seeded and chopped into small pieces
• jalapeno pepers; 2 small, seeded and chopped into small pieces
• cucumbers; 2 medium, peeled, seeded and chopped into small pieces
• garlic; 3-4 large cloves, minced
• shallots; 2 medium, minced
• cilantro; 1/4 cup, chopped fine
• green onions; 6-8, minced
• avacado; 1 large, sliced
• sour cream; for garnish
• Kosher salt; 1/4 cup
• fresh ground pepper; 1/4 cup
• tomato sauce; 12-14oz
• tomato paste; 12-14 oz
• sherry vinegar; 1/2 cup
• extra-virgin olive oil; 1/2 cup
• french bread; allowed to dry
• fresh limes

1. Puree approximately 1/3 of the tomatoes, peppers, and cucumbers individually.
2. Combined pureed items with remaining vegetables, garlic, onion, shallots, and cilantro.
3. Stir mixture. Add in tomato sauce, tomato paste and sherry vinegar.
4. Break 1/2 cup of bread into small pieces; combine with 2 cloves of fresh garlic and 1 TBL of olive oil. Mix together into a paste. Blend into soup mixture.
5. Add 1 TBL each of salt and pepper.
6. Stir in 8-10 ice cubes.
7. Let stand 5-10 minutes. Cover and refrigerate at least 4-6 hours (or overnight).
8. Drizzle small amount of olive oil on top. Serve with sour cream, avacado and lime (optional)garnish. Add salt and pepper to taste. Top with thin slice of French bread.
9. Optional: If not being served within 24 hours, do NOT stir in bread mixture; add in 1 hour before serving.
10. This dish is best served with Sangria wine; Mojito, Marguerita, or beer will also do. Non-alcoholic beverages should be light.

tomatoes, bell peppers, pepers, cucumbers, garlic, shallots, cilantro, green onions, avacado, sour cream, kosher salt, fresh ground pepper, tomato sauce, tomato, sherry vinegar, extravirgin olive oil, bread, fresh limes

Taken from www.epicurious.com/recipes/member/views/gazpacho-50039088 (may not work)