Gazpacho

• 8 large or 12 medium-size tomatoes, peeled, seeded, and chopped
• 3 garlic cloves, peeled
• 2 large onions, preferably Bermuda, Maui, or Vidalia, finely chopped
• 2 regular or 1 hothouse cucumber, peeled, seeded, and finely chopped
• 2 bell peppers, preferably yellow or green, seeded and finely chopped
• 2 jalapeno chilies, seeded and very finely chopped
• Juice of 3 lemons or limes or 3 tablespoons sherry vinegar
• Cayenne pepper (optional)
• Salt
• Pepper
• 1 cup small ice cubes
• Small croutons (see Notes)
• Tabasco sauce

1. CRUSH the garlic to a paste in a mortar and pestle or by chopping it and crushing it on a cutting board with the side of a chefs knife.
2. Stir the garlic paste into the chopped tomatoes in a mixing bowl.
3. PREPARE the remaining vegetables and stir them into the tomato mixture or reserve some of the vegetables to pass at the table.
4. Stir in the lemon juice, a pinch of cayenne if you want the soup hotter, season with salt and pepper, and add the ice cubes.
5. If the soup is too thick, thin it with a little water.
6. LADLE the finished soup into bowls and sprinkle a few croutons on each serving.
7. I like to leave the Tabasco bottle on the table for people who want extra spice.
8. SUGGESTIONS AND VARIATIONS
9. If you make gazpacho regularly, youll probably start altering the proportions to suit your own taste.
10. Some people like their gazpacho burning hot and full of garlic, while others prefer tamer versions.
11. Fresh herbs are also good for giving the soup an individual character.
12. Chopped fresh marjoram is both common and delicious.
13. Even though its more Mexican than Spanish, I often add freshly chopped cilantro.
14. Another Mexican touch is to add some cooked, pureed, and strained tomatillos to the tomato base and to pass a bowl of sour cream at the table.
15. Many cooks like to add extra virgin olive oilabout a tablespoon per bowlfor an extra note of flavor before serving.
16. You can also stir in 2 cups yogurt or heavy cream for a richer, almost wintry variation.
17. Gazpacho can be converted into a wonderful saladlike soup by tossing it with large cubes of toasted French bread that have been brushed lightly with olive oil (see summer basil and tomato bread soup).

tomatoes, garlic, onions, regular, bell peppers, jalapeno chilies, lemons, cayenne pepper, salt, pepper, small ice cubes, croutons, tabasco sauce

Taken from www.cookstr.com/recipes/gazpacho-3 (may not work)