Name: Spanish Gazpacho
Ingredients: 1 slice bread; 2 garlic cloves; 2 teaspoon salt; 1 tablespoon red wine vinegar; 1 teaspoon sugar; 1/2 teaspoon ground cumin; 2 1/2 pound ripe tomatoes (cored and quartered); 1/4-1/2 cup extra virgin olive oil; 1/2 cucumber (peeled, seeded and finely diced); 1/2 red onion (finely diced); 1 jalapeno (deseeded, finely chopped); 1 pepper (any color, finely diced (optional)); 1 slice day old bread (cut into small cubes (optional))

Spanish Gazpacho

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Servings

Ingredients

1 slice bread
2 garlic cloves
2 teaspoon salt
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon ground cumin
2 1/2 pound ripe tomatoes cored and quartered
1/4-1/2 cup extra virgin olive oil
1/2 cucumber peeled, seeded and finely diced
1/2 red onion finely diced
1 jalapeno deseeded, finely chopped
1 pepper any color, finely diced (optional)
1 slice day old bread cut into small cubes (optional)

Instructions

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute. (to make a richer creamier broth add the full 1/2 cup oil)
Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids. (I use a shinwa, but you can use anything with very fine wholes)
Transfer to a glass container and chill, covered, until cold, about 3 hours. Serve with a tray of toppings, chopped cucumbers, peppers, onions and jalapenos and allow guests to make their own.