SPANISH GAZPACHO 
                    


The Soup
2 lbs.  tomatoes

1 small cucumber

1 small red bell pepper (green can be used instead)

1/4 of an onion

1/2 cup olive oil

1 splash of vinager

1 clove of garlic (or more if you really like it)

salt (to taste)

bread (when necessary)


Peel the tomatoes. You can peel them easily by
placing them in boiling water for only 2-3 seconds.
Remove them and they should peel easily.

(Peeling is optional. Sometimes I use the entire tomato.)

Chop up all of the solid ingredients 
and place them (except the bread) in a blender with
the liquid ingredients and blend until smooth.

If the mixture is a little too thin,
take some bread (soaked in a little water)
and blend it into the mixture adding a little
at a time until you get the desired thickness.

Chill the soup in the refrigerator for at least
a few hours, better yet overnight or a day in advance.
This soup improves the longer you leave it in the
refrigerator.

Serve in a bowl with garnishes or
by itself in a glass.



The Garnish (optional)

tomato, onion, bell pepper, bread (or crutons)

For a garnish, you can chop up any or all of
the same solid ingredients used in the soup.

Sprinkle on top of the soup.

Green bell pepper may add a nice color
contrast.