MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gazpacho Andaluz
Categories: Breads, Squash, Vegetables
Yield: 4 servings

MMMMM----------------------------SOUP---------------------------------
1 sl Country-style bread; 1"
- thick, crusts off
2 sm Cucumbers; peeled, seeded,
- coarse chopped
2 lb Very ripe tomatoes; seeded,
- coarse chopped
1 cl Garlic; peeled, chopped
2 tb Sherry vinegar
1/2 c Extra-virgin olive oil
Salt

MMMMM-------------------------GARNISHES------------------------------
1/2 Bell pepper; seeded, fine
- chopped
1/2 Cucumber; peeled, seeded,
- fine chopped
1 c 1/2" croutons
1/2 sm White onion; peeled, fine
- chopped
1 sm Tomato; seeded, fine
- chopped

To a small bowl, add the bread and enough cold water to
submerge. Set aside to soak for 30 minutes.

Use your hands to squeeze all of the moisture out of the
bread, discarding any soaking liquid. Place the bread in
the bowl of a food processor, then add the cucumbers,
tomatoes, garlic, vinegar, olive oil, and 1 cup cold
water. Process until very smooth. Place a fine mesh
strainer over a large bowl and strain the vegetable
puree, pressing on the solids with the back of a wooden
spoon to make a completely smooth soup. Season to taste
with salt, then cover and refrigerate for at least 2 or
up to 24 hours.

Serve in individual glasses, or in soup bowls with
optional garnishes on the side.

RECIPE FROM: https://www.saveur.com

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