Basic Red Gazpacho

• About 2 pounds ripe tomatoes, roughly chopped
• 1 red or yellow bell pepper, seeded, stemmed, and roughly chopped
• 2 pickling (Kirby) cucumbers, 1 small firm cucumber, or about 1/3 seedless (English) cucumber, peeled if necessary and roughly chopped
• 4 slices stale good-quality white bread (about 1/4 pound), crusts removed
• 1 garlic clove, peeled
• 1 tablespoon or more sherry vinegar or good-quality wine vinegar, or to taste
• 1/4 cup extra virgin olive oil
• Salt and black pepper to taste

1. Mince a bit of the tomato, pepper, and cucumber for garnish and set aside.
2. Soak the bread in a cup of water for 5 minutes, then squeeze out the excess water.
3. Place the bread in a blender or food processor with the unminced tomato, pepper, and cucumber, 6 cups water, the garlic, and the vinegar.
4. Process until smooth, then add the olive oil slowly, with the machine running.
5. Season with salt and pepper and refrigerate until ready to serve; the flavor will improve over a few hours.
6. Before serving, check the seasoning again and garnish with the reserved tomato, pepper, and cucumber.

tomatoes, red, pickling, white bread, garlic, sherry vinegar, extra virgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/basic-red-gazpacho-385799 (may not work)