Traditional Spanish Gazpacho

• 10 oz. of day old bread, crust removed
• 21 oz. of fresh summer tomatoes, skinned and seeds removed, chopped
• 1 clove of garlic, minced
• 1 medium sweet onion (Vidalia or other sweet variety) chopped
• 2 red bell peppers, skins removed and chopped
• 1 cucumber, peeled and seeds removed, chopped
• 1/2 tsp. ground Cumin
• 8 tablespoons of good Spanish Olive oil, extra virgin
• 2 tablespoons of good Spanish Sherry vinegar
• 2 tablespoons cold water, or more as needed
• Diced tomato, cucumber and red bell pepper for garnish
• Croutons (preferably homemade, optional) or crostini (grilled bread drizzled with extra virgin olive oil)

1. In a bowl, soak the bread in 1/2 - 1 cup of water for 10 min. Squeeze out, by hand, as much water as possible from the bread.
2. In a food processor, puree all the chopped vegetables; add the cumin, garlic, the soaked bread (water squeezed out), sherry vinegar and Olive oil and 2 Tbsp cold water. Puree in the food processor until the mixture is entirely pureed and smooth. Add more cold water if needed to get the right consistency; it should be slightly thick but should pour easily. Add salt to taste (start with 1-2 tsp). Refrigerate at least 2 hours and re-taste for salt.
3. Serve chilled with garnish of chopped tomato, cucumber, red pepper; top with croutons or serve with crostini.

bread, tomatoes, clove of garlic, sweet onion, red bell peppers, cucumber, ground cumin, olive oil, sherry vinegar, cold water, tomato, croutons

Taken from www.epicurious.com/recipes/member/views/traditional-spanish-gazpacho-50142281 (may not work)