Gazpacho Soup
1 clove garlic, minced
1 ¼ teaspoon salt
2 whole pimientos, sliced
¼ cup olive oil
¼ cup fine bread crumbs
2 pounds fresh, ripe tomatoes
2 tablespoons red wine vinegar
2 cups cold tomato juice
Garnishes:
1 green pepper, seeded & chopped
1 red pepper, seeded & chopped
1 cucumber, seeded & chopped
2 bunches green onions, chopped
With a mortar and pestle, or a food processor, mix garlic with salt to make a paste. Add pimentos, blend. Work in olive oil and bread crumbs. Set aside, marinate a few hours.
Core and quarter tomatoes. Place in the processor and puree to 3 cups. Strain into a large bowl by forcing the mixture through a sieve and discarding the residue. Add vinegar and marinated paste to puree. Return to processor, cover and blend until thick and smooth. Pour into bowl, stir in tomato juice. Chill. Serve with the 4 garnishes.
Garnishes should be served in separate bowls.
© Sally Bernstein, 2004