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Recipe courtesy of David Rosengarten

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Yield:: 6 Servings.

Level:: Easy

Ingredients

3/4 pound red ripe tomatoes (2 to 3)
2/3 cup chopped onions
1 large clove garlic
1 cucumber, peeled and seeded (about 6 ounces)
1 red bell pepper, chopped
4 ounces crustless French bread (about 3 cups coarsely chopped)
2 tablespoons Spanish OR very fruity olive oil
1/4 cup sherry vinegar
Garnish: About 6 finely-chopped Tablespoons each green bell pepper, red bell pepper, onion, cucumber, hard-boiled egg and olives; 3/4 cup small croutons

Directions

In a food processor or blender puree tomatoes, onions, garlic, cucumber, red pepper, bread, olive oil and vinegar until very smooth, 2 minutes or more. Refrigerate several hours.

Before serving, season with salt and pepper and strain through a sieve if desired. Thin with ice water if needed. Divide among 6 soup bowls and offer choice of garnishes.

My Private Notes

Name: Classic Gazpacho
Yield: 6 Servings.
Ingredients: 3/4 pound red ripe tomatoes (2 to 3); 2/3 cup chopped onions; 1 large clove garlic; 1 cucumber, peeled and seeded (about 6 ounces); 1 red bell pepper, chopped; 4 ounces crustless French bread (about 3 cups coarsely chopped); 2 tablespoons Spanish OR very fruity olive oil; 1/4 cup sherry vinegar; Garnish: About 6 finely-chopped Tablespoons each green bell pepper, red bell pepper, onion, cucumber, hard-boiled egg and olives; 3/4 cup small croutons