Andalusian Gazpacho (with bread in it)

Andalusian Gazpacho

6  thin slices of week-old sandwich bread, diced, (or preheat oven or toaster oven to 300, turn off and put in the bread for 5-10 minutes to dry out. Don’t toast it.)

  • 3  very ripe, juicy tomatoes, chopped
  • 1 hothouse cucumber (or 2-3 of the Persian style cucumbers), unpeeled, chopped
  • 3  Tbsp. olive oil
  • 1  quart very cold water
  • 2-3   garlic cloves, finely minced
  • 2 Tbsp. red wine vinegar
  • 1 tsp. salt
  • A couple of twists of freshly ground pepper
  • 1 tsp. ground cumin

In a blender or food processor, combine first 5 ingredients (through cold water) and puree until smooth. You may need to do this in batches. If you do, use half the water in each batch.

In a large mixing bowl or deep pitcher, combine the pureed vegetables with garlic, wine vinegar, salt, pepper and cumin. Mix well. Chill in refrigerator at least 30 minutes.

Serve with various garnishes such as croutons, chopped bell pepper medley, dollops of sour cream or guacamole.

Makes 6-8 servings

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