Gazpacho Andaluz

• slices bread, diced↗6

  6

• tomatoes, must be very ripe, chopped↗3

  3

• cucumber, chopped↗1

  1

• olive oil↗3 tablespoons
• water↗1 quart
• garlic cloves, minced↗2

  2

• wine vinegar↗2 tablespoons
• salt↗2 teaspoons

  2

• ground cumin↗1 teaspoon

  1

• ice cubes4

  4

• red peppers or 1 green pepper, diced↗1

  1

• large tomatoes, must be very ripe, diced↗1

  1

• small cucumber, diced↗1

  1

• slices bread, diced↗2

  2

• butter↗1 1⁄2 tablespoons

Step-by-step instructions

1. 1

   In a large mixing bowl combine the six slices of diced bread, 3 very ripe chopped tomatoes, 1 chopped cucumber, 3 tablespoons olive oil, and 1 quart of water. Let soak for 1 hour, then puree blender, half at a time, on high speed for 8 seconds. Strain through a coarse sieve into a large soup bowl.

2. 2

   Add 2 cloves minced garlic, 2 tbsp wine vinegar, 2 tsp salt, 1 tsp ground cumin, and 4 ice cubes. Chill in the refrigerator for at least half an hour.

3. 3

   Meanwhile in separate dishes put the diced pepper, diced ripe tomato, diced cucumber. Dice the 2 slices of bread, brush with melted butter, and brown. Place your croutons in a separate dish as well.

4. 4

   Serve the gazpacho in well chilled bowls. Let each person help themselves to the diced garnishes in the small dishes, sprinkling some of each into their own soup bowl.