Gazpacho

• 2 thick slices stale French bread, crusts removed (about 1 ounce)
• 1 pound ripe tomatoes, cored and peeled
• 2 garlic cloves (more to taste), halved, green shoots removed
• 1 slice red or white onion, coarsely chopped and rinsed with cold water
• 2 tablespoons extra virgin olive oil
• 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
• 1/2 to 1 cup ice water, depending on how thick you want your soup to be
• Salt and freshly ground pepper
• Garnishes (optional)
• 1/2 cup finely chopped cucumber (more to taste)
• 1/2 cup finely chopped green pepper
• 1/2 cup small croutons (a good destination for the rest of your stale bread)
• 1 hardboiled egg, finely chopped

1. 1. Place the bread in a bowl and sprinkle with enough water to soften it. Let sit five minutes, until soft enough to squeeze out the water.
2. 2. Combine the bread, tomatoes, garlic, onion, olive oil, vinegar and salt in a blender. Blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours.
3. 3. Meanwhile, prepare the garnishes, if necessary. Place them in small bowls on a platter. Serve the soup in glasses or bowls, and pass the tray of garnishes.

bread, tomatoes, garlic, red, extra virgin olive oil, sherry vinegar, water, salt, cucumber, green pepper, croutons, egg

Taken from www.epicurious.com/recipes/member/views/gazpacho-50021041 (may not work)