Gazpacho Anadaluz

• 3 slices Crusty White Bread With The Crust Cut Off
• 1 pound Tomatoes, Skinned, Seeded And Chopped
• 1 Cucumber, Peeled And Diced
• 1 Green Bell Pepper, Stem And Seeds Removed, Diced
• 3 cloves Garlic (peeled And Diced)
• 1/2 cups Olive Oil
• Salt To Taste
• 2 Tablespoons Sherry Vinegar

1. Cut the bread into cubes, put it into a bowl and pour water over the top, just enough to cover it.
2. Leave it to soak for 30 minutes.
3. Put the tomatoes, cucumber, bell pepper and garlic in a blender, then add the bread with the water that covered it, and finally the oil.
4. Puree the whole mixture.
5. Add enough water to reach the desired consistency and pulse to combine.
6. I added about half a cup of water to mine.
7. Pass the mixture into a bowl through a fine sieve and season with salt and vinegar.
8. Place the gazpacho in the refrigerator for at least 1 hour.
9. Drizzle with olive oil and serve with garnishments.
10. Que aproveche!

crusty, tomatoes, cucumber, green bell pepper, garlic, olive oil, salt, sherry vinegar

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