Andalusia Gazpacho

• 4 cloves garlic
• 2 teaspoons salt
• 1 red bell peppers or 1 green bell pepper, roasted,peeled and seeded
• 2 slices stale French bread
• 2 12 lbs fresh ripe tomatoes, peeled,chopped and put through a food mill
• 6 tablespoons extra virgin olive oil
• 1 small cucumber, peeled,seeded and chopped
• 4 tablespoons high quality spanish sherry wine vinegar
• 1 hard egg yolk
• salt
• fresh ground black pepper
• chopped tomato (optional)
• paprika (optional)
• chopped green pepper (optional)
• chopped serrano chili (optional)
• chopped hard-boiled egg (optional)
• mayonnaise (optional)
• chopped green onion (optional)
• canned tuna in vegetable oil (optional)
• chopped onion (optional)
• chopped imported black olives (optional)
• chopped imported green olives (optional)
• parsley (optional)
• cumin (optional)
• tarragon leaf (optional)
• pine nuts (optional)
• crouton (optional)

1. Mince the garlic.
2. Soak the bread in some tomato juice and water.
3. Squeeze dry.
4. Add bread to your food processor and pulse a few times.
5. Add tomatoes and process 5 seconds, then pour in olive oil while running your machine.
6. Add the cukes and proccess to smooth.
7. Drizzle in the vinegar and add the yolk.
8. Season with salt, pepper and cumin if you wish.
9. Transfer to a bowl and add 12 ice cubes.
10. Place in your fridge and leave in there for around three hours, stirring now and again to melt the ice.
11. Serve when cubes are totally melted.
12. Garnish as you will.

garlic, salt, red bell peppers, bread, fresh ripe tomatoes, extra virgin olive oil, cucumber, sherry wine vinegar, egg yolk, salt, fresh ground black pepper, tomato, paprika, green pepper, serrano chili, egg, mayonnaise, green onion, vegetable oil, onion, black olives, green olives, parsley, cumin, tarragon leaf, nuts

Taken from www.food.com/recipe/andalusia-gazpacho-34380 (may not work)