Andalusian Gazpacho

• 2 cloves Garlic, Chopped
• 1 Large Red Or Green Bell Pepper, Seeded And Coarsely Chopped
• 1- 1/2 pound Best Quality Tomatoes You Can Find
• 1 whole 3-inch Long Piece Of Day-old Baguette Or Country Bread, Cubed
• 1/2 cups Good Quality Extra Virgin Olive Oil
• 2 Tablespoons Sherry Vinegar
• Freshly Ground Black Pepper (optional)
• 2 teaspoons Salt (or More To Taste)
• 1/4 cups Water (only If Needed, May Have To Use Up To Double This Amount)
• 1/2 cups Cucumber, Peeled And Small-diced, For Garnish
• 1 cup White Onion, Small-diced, For Garnish
• Basil Leaves, For Garnish (optional)
• Additional Extra-virgin Olive Oil, For Garnish

1. Put the garlic, bell pepper, tomatoes, bread, olive oil, vinegar, pepper and salt in a food processor.
2. Pulse at first, then process continuously until the ingredients until pureed and smooth.
3. This will take approximately 3 to 5 minutes.
4. Pass the soup through a large fine-mesh sieve set over a large bowl, pressing lightly until all the liquid has passed through the sieve.
5. Discard the solids.
6. Stir in 1/4 to 1/2 cup water, if needed, to achieve your preferred consistency for the soup.
7. Taste and adjust seasoning by adding more salt or vinegar, if needed.
8. Cover and refrigerate until well chilled.
9. If serving immediately, add a few ice cubes into the serving bowls.
10. Ladle the gazpacho into chilled bowls or cups.
11. Grind fresh black pepper on top, if desisred, and garnish with diced cucumber, onion, and basil leaves and drizzle with a little more olive oil.
12. Adapted from Fine Cooking.

garlic, red, tomatoes, country bread, olive oil, sherry vinegar, freshly ground black pepper, salt, water, cucumber, white onion, basil, olive oil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/andalusian-gazpacho/ (may not work)