Title: Basic Red Gazpacho
Categories: Spanish Entree Vegetable Soup
Yield: 6 Servings

3	lb	Ripe tomatoes, roughly chopped
1		Red or yellow bell pepper, seeded, stemmed, and roughly chop
2		Pickling (Kirby) cucumbers, peeled and roughly chopped
4		Slices good stale white bread, crusts removed
6	c	Cold water
1	lg	Or 2 sm cloves garlic, peeled
1/4	c	Sherry or good wine vinegar, or to taste
1/2	c	Olive oil
		Salt and freshly ground black pepper to taste
		Garlic croutons, if desired for garnish

Mince a bit of the tomato, pepper, and cucumber for garnish, and set aside. Soak bread in a cup of the water for 5 minutes, then squeeze out excess water.

Place bread in a blender or food processor with the remaining tomato, pepper, cucumber and water, garlic and vinegar; process until smooth, then add olive oil slowly with machine running.

Season to taste with salt and pepper and refrigerate until ready to serve. Before serving, check seasoning again, and garnish with reserved tomato, pepper, cucumber, and garlic croutons.

Appeared in the Aug. 31, 1994 issue of the New York Times.

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