Gazpacho Andaluz (Cold Iced Tomato Soup)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Fresh ripe tomatoes - peeled, seeded,
		And chopped
1		Green bell pepper - seeded, and
		Coarsely chopped
1		Red onion - coarsely chopped (medium)
1		Cucumber - peeled, halved, (large)
		Seeded and coarsely chopped
5 tablespoons	75ml	Red wine vinegar - (to 6 tbspns)
3 tablespoons	45ml	Garlic cloves - minced (large)
1 1/4 cups	296ml	Tomato juice
1/4 cup	59ml	Extra-virgin olive oil
1		Bread - crusts removed,
		Soaked in water and squeezed dry
		Salt - to taste
		Freshly-ground black pepper - to taste
		Croutons
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Butter
3		Garlic cloves - peeled, crushed
6		White bread - crusts removed,
		And cut into small cubes

Recipe Instructions

In a bowl, mix tomatoes, green pepper, onion, cucumber, vinegar, garlic, tomato juice, olive oil and bread. Put mixture in batches in a blender and blend on high speed for 3 to 4 minutes, until very smooth. Strain through a coarse strainer.

Season with salt, pepper and vinegar as needed. Chill.

For croutons, heat olive oil and butter in a skillet. Add crushed garlic and cook until golden brown, about 4 to 5 minutes. Remove garlic and discard. Add bread cubes and stir to coat. Saute slowly, stirring occasionally, for 20 to 30 minutes, until the bread cubes are golden. Cool.

Garnish soup with croutons and serve.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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